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    Physicochemical properties of Brazilian cocoa butter and industrial blends. Part II Microstructure, polymorphic behavior and crystallization characteristics

    Physicochemical properties of Brazilian cocoa butter and industrial blends. Part II Microstructure, polymorphic behavior and crystallization characteristics by A. P. B. Ribeiro, R. Corrêa Basso, L. A.G. Gonçalves, L. A. Gioielli, A. Oliveira dos Santos, L. Pavie Cardoso, T. Guenter Kieckbusch

    Published 2012-03-01
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