Controlling fat bloom formation in chocolate – Impact of milk fat on microstructure and fat phase crystallisation

Published 2009 View Full Article

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Title
Controlling fat bloom formation in chocolate – Impact of milk fat on microstructure and fat phase crystallisation
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 119, Issue 1, Pages 286-297
Publisher
Elsevier BV
Online
2009-06-22
DOI
10.1016/j.foodchem.2009.06.031

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