Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study
作者： Virginia Glicerina , Federica Balestra , Marco Dalla Rosa , Santina Romani
DOI: 10.1016/J.JFOODENG.2015.08.011
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摘要: Three different chocolate types: dark, milk and white were characterized and compared for the microstructural and rheological (fundamental and empirical) characteristics. A light …
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