Emulsifiers: their influence on the rheological and texture properties in an industrial chocolate

dc.contributor.author	Pombal, M.
dc.contributor.author	Marcet Manrique, Ismael
dc.contributor.author	Rendueles de la Vega, Manuel
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2025-03-31T11:47:01Z
dc.date.available	2025-03-31T11:47:01Z
dc.date.issued	2024
dc.identifier.citation	Molecules, 29(21), (2024); doi:10.3390/molecules29215185
dc.identifier.issn	1420-3049
dc.identifier.uri	https://hdl.handle.net/10651/78364
dc.language.iso	eng
dc.relation.ispartof	Molecules
dc.rights	©,
dc.source	Scopus
dc.source.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85208561914&doi=10.3390%2fmolecules29215185&partnerID=40&md5=ab87a75c8037e24f8d1bb3248bf162f8
dc.title	Emulsifiers: their influence on the rheological and texture properties in an industrial chocolate
dc.type	journal article
dc.identifier.doi	10.3390/molecules29215185
dc.relation.publisherversion	http://dx.doi.org/10.3390/molecules29215185

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