Physical and sensory properties of chocolate made with lecithin of different origin

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

Contributors

Details

Original languageEnglish
Pages (from-to)1839-1845
JournalEuropean Journal of Lipid Science and Technology
Volume118
Publication statusPublished - 2016
Peer-reviewedYes

External IDs

Scopus 84991491251

Keywords

Keywords

  • Schokolade