Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative - Concepedia

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Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative

DOI Full Paper Access

88

Citations

36

References

2020

Year

Santiago Bascuas, M. Espert, Empar Llorca, Amparo Quiles, Ana Salvador, Isabel Hernando

Chocolate SpreadsFood ColloidFat AlternativeFood EngineeringFood StructureHydrocolloid-based OleogelsEmulsion

References

	Year	Citations

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