The Rheology of Chocolate as a Measure of Crystal Content

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Autoria(s): Parker, W.J.; Whiten, W. J.; White, E. T.

Contribuinte(s)	D.G. Wood
Data(s)	01/01/2001
Identificador	http://espace.library.uq.edu.au/view/UQ:95439
Idioma(s)	eng
Publicador	I.E.Aust
Palavras-Chave	#EX #290102 Food Engineering #670199 Processed food products and beverages not elsewhere classified
Tipo	Conference Paper