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