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Crystallisation in water-in-cocoa butter emulsions: Role of the dispersed phase on fat crystallisation and polymorphic transition
Di Bari, Vincenzo, Macnaughtan, William, Norton, Jennifer, Sullo, Antonio, Norton, IanLanguage:
english
Journal:
Food Structure
DOI:
10.1016/j.foostr.2016.10.001
Date:
November, 2016
File:
PDF, 1.93 MB
english, 2016