Pre - crystallization process in chocolate: Mechanism, importance and novel aspects

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dc.contributor.authorHaniyeh Rasouli Pirouzian
dc.contributor.authorNevzat Konar
dc.contributor.authorIbrahim Palabiyik
dc.contributor.authorSirin Oba
dc.contributor.authorOmer Said Toker
dc.date.accessioned2021-04-19T09:11:34Z
dc.date.available2021-04-19T09:11:34Z
dc.date.issued2020
dc.identifier.citationFood Chemistry 321 (2020) 126718en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8224
dc.language.isoenen_US
dc.subjectChocolateen_US
dc.subjectPre-crystallizationen_US
dc.subjectTemperingen_US
dc.subjectSeedingen_US
dc.titlePre - crystallization process in chocolate: Mechanism, importance and novel aspectsen_US
dc.typeArticleen_US

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