Enhancing heat stability and bloom resistance in low-fat chocolates using bigels
Xueqiang QiState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of ChinaJixian MaoState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of ChinaWenjie ChangState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of ChinaAkbarali RuzibayevFood Products Technology Department, Food Products Technology Faculty, Tashkent Institute of Chemical Technology, Tashkent City, UzbekistanAsliddin FayzullaevFood Products Technology Department, Food Products Technology Faculty, Tashkent Institute of Chemical Technology, Tashkent City, UzbekistanZong MengState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China. Electronic address: [email protected]
ABI
Abstract
No abstract available.
Topics
Identifiers
Citations and references
Cited by 036 references
Metrics — AkademScholar · Coming soon