Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems
- 作者Emmanuel Ohene Afoakwa; Alistair Paterson; Mark Fowler; Joselio Vieira
- 卷第89卷
- 期第2期
- 印刷ISSN0260-8774
- 文件大小5900.35KB
- 发表时间2008
- DOI10.1016/j.jfoodeng.2008.04.021
- 页码128-136
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