doi.org/10.1016/j.foodchem.2021.130017

Characterization of functional chocolate formulated using oleogels derived from β-sitosterol with γ-oryzanol/lecithin/stearic acid

..., Zhao‐Jun Wei
61
Food Chemistry9.80
Volume: 360, Pages: 130017 - 130017
Published: May 6, 2021
Paper Fields
Paper Details
Title
Characterization of functional chocolate formulated using oleogels derived from β-sitosterol with γ-oryzanol/lecithin/stearic acid
DOI
doi.org/10.1016/j.foodchem.2021.130017
Published Date
May 6, 2021
Journal
Food Chemistry
Volume
360
Pages
130017 - 130017
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