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- Title:
Changes in chocolate crystallization are influenced by type and amount of introduced filling lipids
- Document type:
- Zeitschriftenaufsatz
- Author(s):
- Rothkopf, Isabell ; Danzl, Wolfgang
- Journal title:
- European Journal of Lipid Science and Technology. 117 (2015), 11, 1714-1721.
- Year:
- 2015
- TUM Institution:
- Lehrstuhl für Lebensmittelverpackungstechnik
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