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