Development and characterisation of tempered cocoa butter emulsions containing up to 60% water

✍ Scribed by J.E. Norton; P.J. Fryer; J. Parkinson; P.W. Cox

• Book ID: 108171549
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 450 KB
• Volume: 95
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/j.jfoodeng.2009.04.026