Utilization of hazelnut oil oleogels for the preparation of milk couverture type compound chocolates: Composition, properties, and sensory evaluations

已完结 10 由沙雕wangdefa 发布于 2025/8/30 11:35:09

DOI:10.1002/aocs.12850
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1002/aocs.12850

Wiley

Abstract：The aim of this study was to use oleogels in compound chocolates. A control sample with cocoa butter (CNT) and two compound chocolates with hazelnut oil-sunflower wax oleogel (SWO-CC), and p

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