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Surface roughness during storage of chocolate: Fractal analysis and possible mechanisms

✍ Scribed by Roberto Quevedo; Christopher Brown; Pedro Bouchon; José M. Aguilera

Book ID: 107490851
Publisher: Springer-Verlag
Year: 2005
Tongue: English
Weight: 679 KB
Volume: 82
Category: Article
ISSN: 0003-021X
DOI: 10.1007/s11746-005-1093-2

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