Material properties of cocoa butter emulsions: effect of...

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Colloids and Surfaces A: Physicochemical and Engineering Aspects 2019 / 4

Material properties of cocoa butter emulsions: effect of dispersed phase droplet size and compression speed on mechanical response

di Bari, Vincenzo, Sullo, Antonio, Norton, Jennifer, Norton, Ian
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Language:
english
Journal:
Colloids and Surfaces A: Physicochemical and Engineering Aspects
DOI:
10.1016/j.colsurfa.2019.04.028
Date:
April, 2019
File:
PDF, 650 KB
english, 2019
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