Influence of low-melting milk fat fraction on crystallization and physical properties of chocolate

Author: Pajin B.   Radujko I.   Šereš Z.   Simovic D. Šoronja   Gyura J.   Sakac M.  

Publisher: Emerald Group Publishing Ltd

ISSN: 0007-070X

Source: British Food Journal, Vol.114, Iss.6, 2012-06, pp. : 868-879

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