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Keywords: Solid fat content
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Journal Articles
Journal:
British Food Journal
British Food Journal (2012) 114 (6): 868–879.
Published: 08 June 2012
...B. Pajin; I. Radujko; Z. Šereš; D. Šoronja Simović; J. Gyura; M. Sakač Purpose Investigated milk fat fraction differs in physical attributes, first of all in melting point and solid fat content and its influence on crystallization process of cocoa butter i.e. chocolate mass. It means...
