Cite
MLA Citation
Wentao Liu et al.. “Effect of tempered procedures on the crystallization behavior of different positions of cocoa butter products.” Food chemistry, vol. 370, 2022, p. . http://access.bl.uk/ark:/81055/vdc_100145645812.0x000048
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Wentao Liu et al.. “Effect of tempered procedures on the crystallization behavior of different positions of cocoa butter products.” Food chemistry, vol. 370, 2022, p. . http://access.bl.uk/ark:/81055/vdc_100145645812.0x000048