Development of fat-reduced chocolate by using water-in-cocoa butter emulsions (2019)

First Author: Prosapio 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.jfoodeng.2019.06.018

Publication URI: http://dx.doi.org/10.1016/j.jfoodeng.2019.06.018

Type: Journal Article/Review

Parent Publication: Journal of Food Engineering