High internal phase agar hydrogel dispersions in cocoa butter and chocolate as a route towards reducing fat content

Thomas S. Skelhon, Patrik K. A. Olsson, Adam R. Morgan, Stefan A. F. Bon
  • January 2013, Royal Society of Chemistry
  • DOI: 10.1039/C3FO60122F

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http://dx.doi.org/10.1039/C3FO60122F

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