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Oleogel Systems for Chocolate Production: A Systematic Review.
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- Gels (2310-2861), 2024, v. 10, n. 9, p. 561, doi. 10.3390/gels10090561
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Predicting the Shelf Life of Cup Chocolate Using the Arrhenius Model Based on Peroxide Value.
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- Mathematical Modelling of Engineering Problems, 2024, v. 11, n. 2, p. 517, doi. 10.18280/mmep.110224
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- Article
Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process.
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- Foods, 2022, v. 11, n. 12, p. 1769, doi. 10.3390/foods11121769
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- Article