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Life Sciences Commons™

Open Access. Powered by Scholars. Published by Universities.®

2008

Selected Works

Food Science

Fat crystallisation

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Effects Of Tempering And Fat Crystallisation Behaviours On Microstructure, Mechanical Properties And Appearance In Dark Chocolates, Emmanuel Ohene Afoakwa Jun 2008

Effects Of Tempering And Fat Crystallisation Behaviours On Microstructure, Mechanical Properties And Appearance In Dark Chocolates, Emmanuel Ohene Afoakwa

Professor Emmanuel Ohene Afoakwa

No abstract provided.

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