Development of low-saturated fat compound chocolate by partial replacement of cocoa butter substitute with a novel oleofoam based on sheep tail stearin and glycerol monostearate

Development of low-saturated fat compound chocolate by partial replacement of cocoa butter substitute with a novel oleofoam based on sheep tail stearin and glycerol monostearate
Conference/Journal Name
Applied Food Research
doi
10.1016/j.afres.2025.101467
Article type
Journal
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