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Microstructural and rheological characteristics of dark, milk and white chocolate: a comparative study

Microstructural and rheological characteristics of dark, milk and white chocolate: a comparative study

V. Glicerina; F. Balestra; M. D. Rosa; S. Romani

作者V. Glicerina; F. Balestra; M. D. Rosa; S. Romani
文件大小3708.48KB
发表时间2015
DOI10.1016/j.jfoodeng.2015.08.011

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