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APA Citation
Deou, J., Bessaies-Bey, H., Declercq, F., Smith, P., Debon, S., Wallecan, J., & Roussel, N. (2022). decrease of the amount of fat in chocolate at constant viscosity by optimizing the particle size distribution of chocolate. Food structure, 31, . http://access.bl.uk/ark:/81055/vdc_100150530795.0x000009