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Solid Fat Content, Pre-Crystallization Conditions, and Sensory Quality of Chocolate with Addition of Cocoa Butter Analogues

Aleksandra Torbica, Dubravka Jambrec, Jelena Tomić, et al.
International Journal of Food Properties 19 (5) 1029 (2016)
DOI: 10.1080/10942912.2015.1052881
See this article