𝔖 Bobbio Scriptorium
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Use of cocoa by-products as fertilizer materials


Publisher
Elsevier Science
Year
1926
Tongue
English
Weight
129 KB
Volume
202
Category
Article
ISSN
0016-0032

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## Abstract The influence of starch‐xanthan thickening systems on the sensory, textural and rheological properties of cocoa syrups was studied. The results of whole and partial sensory analyses of syrups obtained under laboratory conditions were presented and compared to those of commercially avail

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