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

• 作者Emmanuel Ohene Afoakwa; Alistair Paterson; Mark Fowler; Joselio Vieira
• 卷第227卷
• 期第4期
• 印刷ISSN1438-2377
• 电子ISSN1438-2385
• 文件大小661.96KB
• 发表时间2008-08
• DOI10.1007/s00217-008-0839-5
• 页码1215-1223