The Cbs-Based W/O Emulsion for Development of Heat-Resistant Compound Chocolate: Study on Thermal, Rheological and Physical Properties / Haghighat Asiabar, Azar; Ghanbarzadeh, Babak; Roufegarinejad, Leila; Gharekhani, Mehdi; Falcone, Pasquale M.. - In: APPLIED FOOD RESEARCH. - ISSN 2772-5022. - ELETTRONICO. - (2025). [Epub ahead of print]
The Cbs-Based W/O Emulsion for Development of Heat-Resistant Compound Chocolate: Study on Thermal, Rheological and Physical Properties
Pasquale M. Falcone
Ultimo
Methodology
2025-01-01
File in questo prodotto:
Non ci sono file associati a questo prodotto.
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.


