Modelling crystal polymorphisms in chocolate processing

Procedia Food Science 2011 Vol. 1

Modelling crystal polymorphisms in chocolate processing

Bakalis, Serafim, Le Révérend, Benjamin J.D., Anwar, Nurul Z. Rois, Fryer, Peter J.
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Volume:
1
Year:
2011
Language:
english
Journal:
Procedia Food Science
DOI:
10.1016/j.profoo.2011.09.053
File:
PDF, 366 KB
english, 2011
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