RHEOLOGY OF COCOA BUTTER. I. EFFECT OF CONTAINED FAT CRYSTALS ON FLOW PROPERTIES
- 1 July 1960
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 25 (4), 460-463
- https://doi.org/10.1111/j.1365-2621.1960.tb00354.x
Abstract
No abstract availableKeywords
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