Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry
- 作者Emmanuel Ohene Afoakwa; Alistair Paterson; Mark Fowler; Joselio Vieira
- 卷第41卷
- 期第7期
- 印刷ISSN0963-9969
- 文件大小412.65KB
- 发表时间2008
- DOI10.1016/j.foodres.2008.05.009
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