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

Author： Afoakwa Emmanuel   Paterson Alistair   Fowler Mark   Vieira Joselio  

Publisher： Springer Publishing Company

ISSN： 1438-2377

Source： European Food Research and Technology A, Vol.227, Iss.4, 2008-08, pp. : 1215-1223

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