Corn oil-based oleogels with different gelation mechanisms as novel cocoa butter alternatives in dark chocolate

Published 2019 View Full Article

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Title
Corn oil-based oleogels with different gelation mechanisms as novel cocoa butter alternatives in dark chocolate
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 263, Issue -, Pages 114-122
Publisher
Elsevier BV
Online
2019-06-04
DOI
10.1016/j.jfoodeng.2019.06.001

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