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    Crystallisation in water-in-cocoa butter emulsions: role of the dispersed phase on fat crystallisation and polymorphic transition

    Crystallisation in water-in-cocoa butter emulsions: role of the dispersed phase on fat crystallisation and polymorphic transition by Di Bari, Vincenzo, Macnaughtan, William, Norton, Jennifer, Sullo, Antonio, Norton, Ian

    Published 2016
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