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

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

• Publisher: Springer
• Year: 2008
• Tongue: English
• Weight: 662 KB
• Volume: 227
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s00217-008-0839-5