Influence of lecithin-PGPR blends on the rheological properties of chocolate

Research output: Contribution to journal › Research article › Contributed › peer-review

Contributors

Details

Original languageEnglish
Pages (from-to)41-45
JournalLWT - Food Science and Technology
Volume38
Publication statusPublished - 2005
Peer-reviewedYes

External IDs

Scopus 19544384939

Keywords