Rodriguez Furlán, Laura T.
Baracco, Yanina
Lecot, Javier
Zaritzky, Noemi
Campderrós, Mercedes E.
This article is maintained by: Elsevier
Article Title: Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent
Journal Title: Food Chemistry
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodchem.2016.09.054
Content Type: article
Copyright: © 2016 Elsevier Ltd. All rights reserved.