INFLUENCE OF ETHYLCELLULOSE–MEDIUM-CHAIN TRIGLYCERIDE BLEND...

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Food Structure 2016 / 11

INFLUENCE OF ETHYLCELLULOSE–MEDIUM-CHAIN TRIGLYCERIDE 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.
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Language:
english
Journal:
Food Structure
DOI:
10.1016/j.foostr.2016.10.005
Date:
November, 2016
File:
PDF, 1.69 MB
english, 2016
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