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Using ATR-FT-IR Spectroscopy and Multivariate Curve Resolution to Quantify Variations in the Crystal Structure of Tempered Chocolate.
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- Food Biophysics, 2023, v. 18, n. 1, p. 148, doi. 10.1007/s11483-022-09760-9
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- Article
Thermal Analysis of Dark Chocolate with Differential Scanning Calorimetry—Limitations in the Quantitative Evaluation of the Crystalline State.
- Published in:
- Food Analytical Methods, 2021, v. 14, n. 12, p. 2556, doi. 10.1007/s12161-021-02073-6
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- Article