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Spinach leaf and chloroplast lipid: A natural rheology modifier for chocolate? (2020)

First Author: Mohamad NJ

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.foodres.2020.109193

PubMed Identifier: 32466904

Publication URI: http://europepmc.org/abstract/MED/32466904

Type: Journal Article/Review

Volume: 133

Parent Publication: Food research international (Ottawa, Ont.)

ISSN: 0963-9969