Changes in chocolate crystallization are influenced by type and amount of introduced filling lipids

Publisher： John Wiley & Sons Inc

E-ISSN： 1438-9312|117|11|1714-1721

ISSN： 1438-7697

Source： EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Vol.117, Iss.11, 2015-11, pp. : 1714-1721

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