Development and characterisation of tempered cocoa butter emulsions containing up to 60% water

Allbwn ymchwil: Cyfraniad at gyfnodolyn › Erthygl › adolygiad gan gymheiriaid

Iaith wreiddiol	Saesneg
Tudalennau (o-i)	172-178
Cyfnodolyn	Journal of Food Engineering
Cyfrol	95
Rhif cyhoeddi	1
Dynodwyr Gwrthrych Digidol (DOIs)	https://doi.org/10.1016/j.jfoodeng.2009.04.026
Statws	Cyhoeddwyd - 1 Tach 2009

Mynediad at Ddogfen

@article{c8bdfc4518d64b119f2d93134bd2fcd0,

title = "Development and characterisation of tempered cocoa butter emulsions containing up to 60\% water",

author = "J.E. Norton and P.J. Fryer and J.A. Parkinson and P.W. Cox",

year = "2009",

month = nov,

day = "1",

doi = "10.1016/j.jfoodeng.2009.04.026",

language = "English",

volume = "95",

pages = "172--178",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier Limited",

number = "1",

}

TY - JOUR

T1 - Development and characterisation of tempered cocoa butter emulsions containing up to 60% water

AU - Norton, J.E.

AU - Fryer, P.J.

AU - Parkinson, J.A.

AU - Cox, P.W.

PY - 2009/11/1

Y1 - 2009/11/1

U2 - 10.1016/j.jfoodeng.2009.04.026

DO - 10.1016/j.jfoodeng.2009.04.026

M3 - Article

SN - 0260-8774

VL - 95

SP - 172

EP - 178

JO - Journal of Food Engineering

JF - Journal of Food Engineering

IS - 1

ER -