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pro vyhledávání: '"Frédéric Depypere"'
Autor:
Imogen Foubert, Frédéric Depypere, Annelien Rigolle, Koen Van Den Abeele, Lore Gheysen, Alex Landuyt
Publikováno v:
European Journal of Lipid Science and Technology. 117:1722-1732
The isothermal crystallization at 20°C of cocoa butter (CB) or milk chocolate (MC) with addition of two different sunflower lecithins and one soy lecithin in different concentrations was investigated by differential scanning calorimetry (DSC), oscil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4828417ffabbec8b31b1ce438e76711
https://doi.org/10.1002/ejlt.201400555
https://doi.org/10.1002/ejlt.201400555
