The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream

Journal of Food Engineering - Tập 171 - Trang 67-77 - 2016
Ivana Lončarević1, Biljana Pajin1, Jovana Petrović1, Danica Zarić2, Marijana Sakač3, Aleksandra Torbica3, David M. Lloyd4, Radovan Omorjan1
1Faculty of Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
2IHIS Tehno Experts d.o.o., Rresearch Development Center, 11000 Beograd, Serbia
3Institute of Food Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
4Centre for Formulation Engineering, School of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, UK

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