Innovative emulsification and freeze-drying techniques for developing heat-resistant chocolates with tunable textures and sensory attributes.

Li Q., Zhang L., Zhang X., Zhang J., Zhang S., Xu T., ...Daha Fazla

Food chemistry, cilt.493, sa.Pt 2, ss.145822, 2025 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 493 Sayı: Pt 2
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1016/j.foodchem.2025.145822
  • Dergi Adı: Food chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.145822
  • Atatürk Üniversitesi Adresli: Evet