Cite
HARVARD Citation
Tran, P. et al. (n.d.). Controlling the stability of chocolates through the incorporation of soft and hard StOSt‐rich fats. European journal of lipid science and technology. 117 (11), pp. 1700-1713. [Online].
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Tran, P. et al. (n.d.). Controlling the stability of chocolates through the incorporation of soft and hard StOSt‐rich fats. European journal of lipid science and technology. 117 (11), pp. 1700-1713. [Online].