Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and composition

Published 2008 View Full Article

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Title
Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and composition
Authors
Keywords
-
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 227, Issue 4, Pages 1215-1223
Publisher
Springer Nature
Online
2008-02-26
DOI
10.1007/s00217-008-0839-5

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