Publication | Closed Access
Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems
126
Citations
37
References
2008
Year
Materials ScienceEngineeringDark Chocolate SystemsMechanical PropertiesFunctional PropertyMechanical EngineeringFood MicrostructureRheologyFood EngineeringFood StructureFat Crystallisation BehaviourMicrostructure
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