Cite
HARVARD Citation
Chen, H. et al. (2022). An approach to manufacturing heat-stable and bloom-resistant chocolate by the combination of oleogel and sweeteners. Journal of food engineering. p. . [Online].
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Chen, H. et al. (2022). An approach to manufacturing heat-stable and bloom-resistant chocolate by the combination of oleogel and sweeteners. Journal of food engineering. p. . [Online].