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HARVARD Citation
Di Bari, V. et al. (2017). Crystallisation in water-in-cocoa butter emulsions: Role of the dispersed phase on fat crystallisation and polymorphic transition. Food structure. pp. 82-93. [Online].
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Di Bari, V. et al. (2017). Crystallisation in water-in-cocoa butter emulsions: Role of the dispersed phase on fat crystallisation and polymorphic transition. Food structure. pp. 82-93. [Online].