Pre-crystallization process in chocolate: Mechanism,...

Food Chemistry 2020 / 08 Vol. 321

Pre-crystallization process in chocolate: Mechanism, importance and novel aspects

Pirouzian, Haniyeh Rasouli, Konar, Nevzat, Palabiyik, Ibrahim, Oba, Sirin, Toker, Omer Said
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Volume:
321
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.126718
Date:
August, 2020
File:
PDF, 968 KB
2020
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