Application of β‐Sitosterol + γ‐Oryzanol‐Structured Organogel as Migration Barrier in Filled Chocolate Products
Crossref DOI link: https://doi.org/10.1007/s11746-017-3024-9
Published Online: 2017-08-03
Published Print: 2017-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Wendt, Alexandra
Abraham, Karin
Wernecke, Christin
Pfeiffer, Julia
Flöter, Eckhard
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License valid from 2017-08-03