Influence of tempering and fat crystallization behaviours on microstructural and melting properties in dark chocolate systems
- 作者Emmanuel Ohene Afoakwa; Alistair Paterson; Mark Fowler; Joselio Vieira
- 卷第42卷
- 期第1期
- 印刷ISSN0963-9969
- 文件大小779.57KB
- 发表时间2009
- DOI10.1016/j.foodres.2008.10.007
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