University of Reading Research Data Archive
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Data used in the article 'Effect of fat replacement with HPMC and lecithin stabilised nanoemulsion on the physical characteristics and sensory attributes of short dough biscuits'
This dataset contains data obtained from experimental work on the application of a complex nanoemulsion (CNE) made of extra virgin olive oil and stabilised with hydroxypropyl methylcellulose (HPMC) and lecithin on short-dough biscuits. Four dough and biscuit formulations were evaluated including a c
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