INFLUENCE OF ETHYLCELLULOSE—MEDIUM CHAIN TRIGLYCERIDES BLEND ON THE FLOW BEHAVIOR AND β-V POLYMORPH RETENTION OF DARK CHOCOLATE.
Ceballos, Marcelo R., Bierbrauer, Karina L., Faudone, Sonia N., Cuffini, Silvia L., Beltramo, Dante M., Bianco, Ismael D.Language:
english
Journal:
Food Structure
DOI:
10.1016/j.foostr.2016.10.004
Date:
October, 2016
File:
PDF, 797 KB
english, 2016