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Cocoa particles for food emulsion stabilisation

Corresponding authors
Division of Food Sciences, School of Biosciences, The University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK
Nestlé Product Technology Centre York, PO Box, Haxby Road, York YO91 1XY, UK
Food Funct., 2013,4, 1369-1375

DOI: 10.1039/C3FO30181H
Received 26 Jul 2012, Accepted 29 Jun 2013
First published online 04 Jul 2013

This article is part of themed collection: International Symposium on Food Rheology and Structure
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