Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems
- 30 November 2008
- journal article
- Published by Elsevier BV in Journal of Food Engineering
- Vol. 89 (2), 128-136
- https://doi.org/10.1016/j.jfoodeng.2008.04.021
Abstract
No abstract availableThis publication has 36 references indexed in Scilit:
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