# Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry

> Research article (Food Hydrocolloids, 2024) · cited 20× · AI/ML

**Wikidata**: [openalex:W4392519689](https://www.wikidata.org/wiki/openalex:W4392519689)  
**Source**: https://4ort.xyz/entity/shortening-replacement-by-hydroxypropyl-methylcellulose-based-oleogels-obtained-by-different-indirect-approaches-texture