Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures

Author: Jinap S.   Ali A.A.   Man Y.B. Che   Suria A.M.  

Publisher: Informa Healthcare

ISSN: 1465-3478

Source: International Journal of Food Sciences and Nutrition, Vol.51, Iss.6, 2000-11, pp. : 489-499

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Abstract