Ethylcellulose solvent substitution method of preparing heat resistant chocolate-Reference-Cited by-同舟云学术

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Ethylcellulose solvent substitution method of preparing heat resistant chocolate

Published:2013-05 Issue:2 Volume:51 Page:797-803
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Stortz Terri A.,Marangoni Alejandro G.

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. Food materials science: Principles and practice,2008

2. New gelification method for vegetable oils I: Cosmetic application;Aiache;International Journal of Cosmetic Science,1992

3. The science of chocolate;Beckett,2000

4. Lipids; Cocoa butter and confectionery fats;DeMan,1999

5. Ethylcellulose oleogels;Dey,2011

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