Rational design of κ-carrageenan–xanthan gum hybrid hydrogel for application in compound chocolate: A structured hydrogel-assisted partial fat replacement approach

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Publication date: October 2026

Source: Food Hydrocolloids, Volume 179

Author(s): Pavidharshini Selvasekaran, Ramalingam Chidambaram

​Publication date: October 2026Source: Food Hydrocolloids, Volume 179Author(s): Pavidharshini Selvasekaran, Ramalingam Chidambaram Read More

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