Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel
The reformulation of chocolates seeks to find innovative alternatives to cocoa butter (CB) that are more economical and adhere to nutritional recommendations to replace saturated fats with unsaturated ones. In this research, chocolates were elaborated by substituting CB with an oleogel (OG) formulat...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , , |
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| Fformat: | Artigo |
| Iaith: | Inglês |
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MDPI AG
2021-11-01
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| Cyfres: | Gels |
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| Mynediad Ar-lein: | https://www.mdpi.com/2310-2861/7/4/220 |
| Tagiau: |
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