Dark chocolate : understanding the impact of limonene on the crystallization properties and application of green leaf lipid extract as a flow enhancer
Dark chocolate as the main subject matter in this study was investigated for physical changes when formulated with two different lipids based ingredients impacting on the chocolate flow properties. The first ingredient was limonene, known to reduce viscosity when substituting a small fraction of the...
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University of Nottingham
2017
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.728478 |