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Material properties of cocoa butter emulsions: Effect of dispersed phase droplet size and compression speed on mechanical response (2019)

First Author: Di Bari V

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/10.1016/j.colsurfa.2019.04.028

Publication URI: http://dx.doi.org/10.1016/j.colsurfa.2019.04.028

Type: Journal Article/Review

Parent Publication: Colloids and Surfaces A: Physicochemical and Engineering Aspects