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S. Watanabe, S. Yoshikawa and K. Sato, Food Chem., 2021, 339, 127808.
Formation and properties of dark chocolate prepared using fat mixtures of cocoa butter and symmetric/asymmetric stearic-oleic mixed-acid triacylglycerols: Impact of molecular compound crystals
- DOI:
http://dx.doi.org/10.1016/j.foodchem.2020.127808
