Use of ethylcellulose polymers as stabilizer in fat-based food suspensions examined on the example of model reduced-fat chocolate

Published 2010 View Full Article

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Title
Use of ethylcellulose polymers as stabilizer in fat-based food suspensions examined on the example of model reduced-fat chocolate
Authors
Keywords
-
Journal
REACTIVE & FUNCTIONAL POLYMERS
Volume 70, Issue 10, Pages 856-862
Publisher
Elsevier BV
Online
2010-07-21
DOI
10.1016/j.reactfunctpolym.2010.07.012

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