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Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate

Ying Chen1, Weifei Wang2, Weiqian Zhang1

  • 1Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

Food Chemistry
|May 26, 2022
PubMed

Keywords:
Cocoa butterCompound chocolateCrystallization propertiesDiacylglycerol

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