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pro vyhledávání: '"Xavier Ghellynck"'
Autor:
Sheida Kadivar, Nathalie De Clercq, Xavier Ghellynck, Koen Dewettinck, Sara De Pelsmaeker, Davy Van de Walle
Publikováno v:
European Food Research and Technology. 243:309-321
Although cocoa butter (CB) is an ideal fat for the use in chocolate, limited supply, high demand and fluctuating prices lead the industry to look for alternatives. In the present study, physicochemical properties of commercially available cocoa butte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a9829dc06af5e361e324955500c3736
https://doi.org/10.1007/s00217-016-2745-6
https://doi.org/10.1007/s00217-016-2745-6
