Fingerprint
Dive into the research topics of 'Cocoa particles for food emulsion stabilisation'. Together they form a unique fingerprint.- Sort by
- Weight
- Alphabetically
Cocoa particles for food emulsion stabilisation
Joanne Gould, Josélio Vieira, Bettina Wolf*
*Corresponding author for this work
Research output: Contribution to journal › Article › peer-review
45
Citations
(Scopus)