Haniyeh Rasouli PirouzianNevzat KonarIbrahim PalabiyikSirin ObaOmer Said Toker2021-04-192021-04-192020Food Chemistry 321 (2020) 126718http://hdl.handle.net/123456789/8224enChocolatePre-crystallizationTemperingSeedingPre - crystallization process in chocolate: Mechanism, importance and novel aspectsArticle