Effect of lecithin concentration on properties of...

European Food Research and Technology 2005 / 02 Vol. 220; Iss. 2

Effect of lecithin concentration on properties of sucrose-free chocolate masses sweetened with isomalt

Ewa Nebesny, Dorota Żyżelewicz
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Volume:
220
Language:
english
Pages:
5
DOI:
10.1007/s00217-004-1009-z
Date:
February, 2005
File:
PDF, 198 KB
english, 2005
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