From Table S3 , it could be observed that with an increase of W CBS , both L* and b* values showed a decreasing trend, indicating a decrease in brightness and yellowness, which was attributed to the inherent yellow color of cocoa butter itself. 3.8.
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Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation.
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