Cite
HARVARD Citation
Deou, J. et al. (2022). Decrease of the amount of fat in chocolate at constant viscosity by optimizing the particle size distribution of chocolate. Food structure. p. . [Online].
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Deou, J. et al. (2022). Decrease of the amount of fat in chocolate at constant viscosity by optimizing the particle size distribution of chocolate. Food structure. p. . [Online].