The influence of formulation and cooling rate on the...

European Food Research and Technology 2010 / 10 Vol. 231; Iss. 6

The influence of formulation and cooling rate on the rheological properties of chocolate

Noemi Baldino, Domenico Gabriele, Massimo Migliori
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Volume:
231
Language:
english
Pages:
8
DOI:
10.1007/s00217-010-1334-3
Date:
October, 2010
File:
PDF, 413 KB
english, 2010
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