Schmid, T.; Gillich, E.; André, A.; Kinner, M.; Chetschik, I.; Müller, N.
Physically Modified Plant Oils as Alternatives to Palm Fat: Effects on Physical and Flavour Properties of Chocolate Fillings. Foods 2025, 14, 1179.
https://doi.org/10.3390/foods14071179
AMA Style
Schmid T, Gillich E, André A, Kinner M, Chetschik I, Müller N.
Physically Modified Plant Oils as Alternatives to Palm Fat: Effects on Physical and Flavour Properties of Chocolate Fillings. Foods. 2025; 14(7):1179.
https://doi.org/10.3390/foods14071179
Chicago/Turabian Style
Schmid, Tamara, Elodie Gillich, Amandine André, Mathias Kinner, Irene Chetschik, and Nadina Müller.
2025. "Physically Modified Plant Oils as Alternatives to Palm Fat: Effects on Physical and Flavour Properties of Chocolate Fillings" Foods 14, no. 7: 1179.
https://doi.org/10.3390/foods14071179
APA Style
Schmid, T., Gillich, E., André, A., Kinner, M., Chetschik, I., & Müller, N.
(2025). Physically Modified Plant Oils as Alternatives to Palm Fat: Effects on Physical and Flavour Properties of Chocolate Fillings. Foods, 14(7), 1179.
https://doi.org/10.3390/foods14071179