Work

Influence of ethylcellulose—Medium chain triglycerides blend on the flow behavior and β-V polymorph retention of dark chocolate

Year: 2016

Type: article

Source: Food Structure

DOI: 10.1016/j.foostr.2016.10.004

Authors: Marcelo R. Ceballos, Karina L. Bierbrauer, Sonia N. Faudone, Silvia L. Cuffini, Dante M. Beltramo, Ismael D. Bianco

Institutions: Centro de Excelencia en Procesos y Productos de Córdoba, Consejo Nacional de Investigaciones Científicas y Técnicas, Universidade Federal de São Paulo, Universidad Católica de Córdoba, National University of La Rioja

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: bronze

Funder: Consejo Nacional de Investigaciones Científicas y Técnicas

Awards: G1694430350, G2705932280, G6577946679

OpenAlex ID: W2535200097

FWCI: 0.894

Cites: 50

Cited by: 15

Related to: 10