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Controlling the stability of chocolates through the incorpo..:
Tran, Phuong Diem
;
Van de Walle, Davy
;
Hinneh, Michael
...
European Journal of Lipid Science and Technology. 117 (2015) 11 - p. 1700-1713 , 2015
Link:
https://doi.org/10.1002/ejlt.201400584
RT Journal T1 <Title>Controlling the stability of chocolates through the incorporation of soft and hard StOSt‐rich fats</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_ejlt.201400584&Exemplar=1&LAN=DE A1 Tran, Phuong Diem A1 Van de Walle, Davy A1 Hinneh, Michael A1 Delbaere, Claudia A1 De Clercq, Nathalie A1 Tran, Dung Nhan A1 Dewettinck, Koen PB Wiley YR 2015 SN 1438-7697 SN 1438-9312 JF European Journal of Lipid Science and Technology VO 117 IS 11 SP 1700 OP 1713 LK http://dx.doi.org/https://doi.org/10.1002/ejlt.201400584 DO https://doi.org/10.1002/ejlt.201400584 SF ELIB - SuUB Bremen
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