Investigating the effects of Lecithin-PGPR mixture on physical properties of milk chocolate
Didem Sözeri Atik, Esra Bölük, Ömer Said Toker, İbrahim Palabıyık, Nevzat Konar
Topics & Concepts
LecithinFood scienceRheologyMilk ChocolateChemistryMaterials scienceChromatographyComposite materialFood Chemistry and Fat AnalysisProteins in Food SystemsPolysaccharides Composition and Applications