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Journal of agricultural and food chemistry, v.62 no.47, 2014년, pp.11357 - 11368
Sagiri, Sai S. (Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela-769008,) , Sharma, Vijeta (Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela-769008,) , Basak, Piyali (School of Bioscience & Engineering, Jadavpur University, Kolkata-700032,) , Pal, Kunal (Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela-769008,)
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The search for cocoa butter equivalents in food and pharmaceutical industries has been gaining importance. In the present study, mango butter was explored as cocoa butter equivalent. Aqueous gelatin solution (20% w/w) containing cocoa butter and mango butter water-in-oil (fat) type emulsion gels wer...
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