The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples
Crossref DOI link: https://doi.org/10.1007/s00217-015-2629-1
Published Online: 2016-01-09
Published Print: 2016-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Toker, Omer Said
Sagdic, Osman
Şener, Dilek
Konar, Nevzat
Zorlucan, Tuğçe
Dağlıoğlu, Orhan
Text and Data Mining valid from 2016-01-09