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A Method to Qualify and Quantify the Crystalline State of Cocoa Butter in Industrial Chocolate
Benjamin J. D. Le Révérend, Peter J. Fryer, Simon Coles, Serafim BakalisVolume:
87
Language:
english
Pages:
8
DOI:
10.1007/s11746-009-1498-9
Date:
March, 2010
File:
PDF, 410 KB
english, 2010