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

Research output: Contribution to journal › Article › peer-review

Electronic versions

DOI

https://doi.org/10.1016/j.jfoodeng.2009.04.026
Final published version

J.E. Norton
P.J. Fryer
J.A. Parkinson
P.W. Cox

Original language	English
Pages (from-to)	172-178
Journal	Journal of Food Engineering
Volume	95
Issue number	1
DOIs	https://doi.org/10.1016/j.jfoodeng.2009.04.026
Publication status	Published - 1 Nov 2009

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