Investigating the effects of Lecithin-PGPR mixture on physical properties of milk chocolate
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DOI: 10.1016/j.lwt.2020.109548
Abstract: Abstract Emulsifiers are the components used in chocolate technology especially due to their effects on the flow behavior. The most common used emulsifiers are lecithin and polyglycerol polyricinoleate (PGPR). In this study, the effects of… read more here.
Keywords: milk chocolate; lecithin pgpr; chocolate; investigating effects ... See more keywords