Edible applications of shellac oleogels: spreads, chocolate paste and cakes.

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Published in Food Funct on April 01, 2014

Authors

Ashok R Patel1, Pravin S Rajarethinem, Agnieszka Grędowska, Ozge Turhan, Ans Lesaffer, Winnok H De Vos, Davy Van de Walle, Koen Dewettinck

Author Affiliations

1: Vandemoortele Centre Lipid Science & Technology, Lab. of Food Tech. & Engg., Faculty of Bioscience Engg., Ghent University, Coupure Links 653, 9000 Gent, Belgium. Patel.Ashok@Ugent.be.

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