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Yahya Jibril Isah

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Open access Aug 2026

Physicochemical and structural properties of dough and cookies formulated with Hodgsonia heteroclita oilseed cake as a functional fat replacer

This study investigated the effects of partially replacing butter with Hodgsonia heteroclita oilseed cake (HHOC), obtained via enzyme-assisted mechanical extraction, at 0–60% (w/w) on the physicochemical, structural, and sensory properties of dough and cookies. HHOC incorporation significantly modified dough and cookie...

Yahya Jibril Isah, Uthaiwan Suttisansanee, C. Khemthong et al. · 0 citations

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