OBSERVATIONS OF CHOCOLATE DURING CONCHING BY SCANNING ELECTRON-MICROSCOPY AND VISCOMETRY

被引：18

作者：

HOSKIN, JM

DIMICK, PS

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1980.tb07558.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1541 / 1545

页数：5

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