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Rapid tempering of sucrose-free milk chocolates by β V seeding: textural, rheological and melting properties

Crossref DOI link: https://doi.org/10.1007/s00217-017-2891-5

Published Online: 2017-04-28

Published Print: 2017-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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