Crystallisation in water-in-cocoa butter emulsions: Role of the dispersed phase on fat crystallisation and polymorphic transition
| Autor: | Di Bari, Vincenzo, Macnaughtan, William, Norton, Jennifer, Sullo, Antonio, Norton, Ian |
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| Zdroj: | In Food Structure April 2017 12:82-93 |
| Databáze: | ScienceDirect |
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