A Method to Qualify and Quantify the Crystalline State of Cocoa Butter in Industrial Chocolate

✍ Scribed by Benjamin J. D. Le Révérend; Peter J. Fryer; Simon Coles; Serafim Bakalis

• Book ID: 107494514
• Publisher: Springer-Verlag
• Year: 2009
• Tongue: English
• Weight: 410 KB
• Volume: 87
• Category: Article
• ISSN: 0003-021X
• DOI: 10.1007/s11746-009-1498-9