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Changes in chocolate crystallization are influenced by type and amount of introduced filling lipids
Rothkopf, Isabell, Danzl, WolfgangVolume:
117
Language:
english
Journal:
European Journal of Lipid Science and Technology
DOI:
10.1002/ejlt.201400552
Date:
November, 2015
File:
PDF, 374 KB
english, 2015