Impact of Carnauba Wax–Structured Olive Oil Oleogels Enriched with Thyme Essential Oil on the Physicochemical, Rheological, and Textural Properties of Biscuits
This study investigated the effects of using olive oil-based oleogels as an alternative to traditional solid fats in biscuit formulations on their physicochemical, rheological and textural properties. The fat content in the biscuit formulations was standardised to 24 per cent, and all production conditions were kept co...