Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics-Reference-Cited by-同舟云学术

Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics

Published:2013-08 Issue:4 Volume:117 Page:467-476
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Jahurul M.H.A.,Zaidul I.S.M.,Norulaini N.A.N.,Sahena F.,Jinap S.,Azmir J.,Sharif K.M.,Omar A.K. Mohd

Publisher

Elsevier BV

Subject

Food Science

Reference109 articles.

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