A rheometer-based method to determine the crystal types of cocoa butter in white chocolate

Autor:	Emel Yucel, Goksel Tirpanci Sivri, Ibrahim Palabiyik, Murat Tasan
Rok vydání:	2022
Předmět:	General Chemistry Biochemistry Industrial and Manufacturing Engineering Food Science Biotechnology
Zdroj:	European Food Research and Technology. 248:1635-1644
ISSN:	1438-2385 1438-2377
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4c50b0399457889a4aef0e75119fb2ff https://doi.org/10.1007/s00217-022-03991-3 Zobrazit plný text záznamu Full text from SpringerLink