Physical and bloom stability of low-saturation chocolates with oleogels based on different gelation mechanisms
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Title
Physical and bloom stability of low-saturation chocolates with oleogels based on different gelation mechanisms
Authors
Keywords
Oleogel, Cocoa butter, Replacer, Storage stability, Crystal polymorph
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 140, Issue -, Pages 110807
Publisher
Elsevier BV
Online
2020-12-25
DOI
10.1016/j.lwt.2020.110807
References
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