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

First Author: Mohamad NJ
Attributed to:  13TSB_N4L2FS: Functional food and feed ingredients from green leaf tissue funded by BBSRC

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