Shelf-life stability of CBS-based compound chocolate: a kinetic approach to physico-chemical, rheological, and structural changes

Atalar İ., Altınay C., Karaoğlan Bük H., Şener S., Kelleci Sarıkaya E., Konar N.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.26, no.1, pp.152-258, 2026 (SCI-Expanded, Scopus)

  • Publication Type: Article / Article
  • Volume: 26 Issue: 1
  • Publication Date: 2026
  • Doi Number: 10.1007/s00217-026-05192-8
  • Journal Name: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Journal Indexes: Food Science & Technology Abstracts, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Biomedical Reference Collection: Corporate Edition (EBSCO), Engineering Source (EBSCO), Scopus, Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest), Science Citation Index Expanded (SCI-EXPANDED), ABI/INFORM, BIOSIS, Chemical Abstracts Core, Compendex, Hospitality & Tourism Complete, Hospitality & Tourism Index
  • Page Numbers: pp.152-258
  • Eskisehir Osmangazi University Affiliated: Yes