Investigating the Independent Effect of Different Levels of Chicken Feet Gelatin and Commercial Gelatin (Cow) with Cocoa Butter on the Physicochemical and Sensory Properties of Milk Chocolate.
- Published in:
- Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 156, p. 19, doi. 10.22034/FSCT.21.156.19
- By:
- Publication type:
- Article