2022peer-reviewed63 citations
Development of fat-reduced 3D printed chocolate by substituting cocoa butter with water-in-oil emulsions
Siqi You, Qingrong Huang, Xuanxuan Lu
Food Hydrocolloids
Concepts
Food scienceMilk ChocolateEmulsionGum arabicChemistryButterfatDifferential scanning calorimetrySugar