Interesterified fats in chocolate and bakery products: A concise review

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

Contributors

Details

Original languageEnglish
Pages (from-to)379-384
JournalLWT - Food Science and Technology
Volume87
Publication statusPublished - 2018
Peer-reviewedYes

External IDs

Scopus 85029390672
ORCID /0000-0002-1914-8473/work/142249450

Keywords

Keywords

  • Fat, Interesterification, Enzyme, Baking, Chocolate