Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry

✍ Scribed by Emmanuel Ohene Afoakwa; Alistair Paterson; Mark Fowler; Joselio Vieira

• Book ID: 116488376
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 413 KB
• Volume: 41
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2008.05.009