Cite
HARVARD Citation
Merachli, F. et al. (2021). Impact of cocoa fibers on the stability and rheological properties of chocolate ganaches. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Merachli, F. et al. (2021). Impact of cocoa fibers on the stability and rheological properties of chocolate ganaches. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].