The Role of Endogenous Lipids in the Emulsifying Properties of Cocoa. (2016)

First Author: Gould JM
Attributed to:  EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.3389/fchem.2016.00011

PubMed Identifier: 27014680

Publication URI: http://europepmc.org/abstract/MED/27014680

Type: Journal Article/Review

Volume: 4

Parent Publication: Frontiers in chemistry

ISSN: 2296-2646