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Influence of the microstructure and composition on the thermal–physical properties of hard candy and cooling process

✍ Scribed by M. Agustina Reinheimer; Sergio Mussati; Nicolás J. Scenna; Gustavo A. Pérez

Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
910 KB
Volume
980
Category
Article
ISSN
0022-2860

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