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                                       Details for article 3 of 13 found articles
 
 
  Decrease of the amount of fat in chocolate at constant viscosity by optimizing the particle size distribution of chocolate
 
 
Title: Decrease of the amount of fat in chocolate at constant viscosity by optimizing the particle size distribution of chocolate
Author: Deou, Janine
Bessaies-Bey, Hela
Declercq, Fabien
Smith, Paul
Debon, Stephane
Wallecan, Joel
Roussel, Nicolas
Appeared in: Food structure
Paging: Volume 31 () nr. C pages p.
Year: 2022
Contents:
Publisher: Elsevier Ltd
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 3 of 13 found articles
 
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 Koninklijke Bibliotheek - National Library of the Netherlands