The effects of shear and temperature history on the crystallization of chocolate

Author： Stapley Andrew   Tewkesbury Heather   Fryer Peter  

Publisher： Springer Publishing Company

ISSN： 0003-021X

Source： Journal of the American Oil Chemists' Society, Vol.76, Iss.6, 1999-06, pp. : 677-685

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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