Spinach leaf and chloroplast lipid: A natural rheology modifier for chocolate?
(2020)
Journal Article
Mohamad, N. J., Gray, D., & Wolf, B. (2020). Spinach leaf and chloroplast lipid: A natural rheology modifier for chocolate?. Food Research International, 133, https://doi.org/10.1016/j.foodres.2020.109193
© 2020 Elsevier Ltd In this study the possibility of replacing current surfactants in chocolate formulations with natural lipids extracted from spinach leaf (SPLIP) or spinach chloroplast (CH.SPLIP) was evaluated. SPLIP and CH.SPLIP were extracted wi... Read More about Spinach leaf and chloroplast lipid: A natural rheology modifier for chocolate?.