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Marianne Hammershøj

Texture and microstructure of cocoa butter replacers: Influence of composition and cooling rate

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

Original languageEnglish
JournalFood Structure
Volume4
Pages (from-to)2-15
Number of pages14
ISSN2213-3291
DOIs
Publication statusPublished - 2015

    Research areas

  • Cocoa butter replacer, Cooling rate, Crystallization, Microstructure, Rheology, Image analysis

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