Fat Replacers and Their Applications in Food Products: A Review

FUNCTIONAL, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF DEFATTED-HYDROLYZED RICE BRAN AS FAT REPLACERS IN PREPARED BISCUIT

Use of Response Surface Methodology to Optimize the Quality of Reduced-Fat Biscuits Containing Banana Puree as a Fat Replacer

Utilization of Food by Products in Preparing Low-Calorie Biscuits

USE OF TOMATO POMACE, MANGO SEEDS KERNEL AND POMEGRANATE PEELS POWDERS FOR THE PRODUCTION OF FUNCTIONAL BISCUITS

UTILIZATION OF SOME FOOD PROCESSING WASTES AS A FAT REPLACERS IN CAKES

Utilization of Carrot Pomace in Formulating Functional Biscuits and Cakes

Replacing effect of Jerusalem artichoke flour (Helianthus tuberosus L.) instead of margarine on shortened biscuit characteristics

USE OF AVOCADO OIL FRUITS AS FAT REPLACER IN SOME FOOD PRODUCTS

The Impact of Inulin and Chia Mucilage on Biscuit Formula as a Fat Replacer