1. Chocolate Precrystallization;Jovanovic;Acta Aliment.,1995
2. Oil and Fats in Confections;Wainwright,1996
3. Comparison of Precrystallization of Chocolate;Bollinger;J. Food Eng.,1998
4. Tempering of Chocolate in a Scraped-Surface Heat Exchanger;Loisel;J. Food Sci.,1997
5. Dynamic Crystallization of Dark Chocolate as Affected by Temperature and Lipid Additives;Loisel;Ibid.,1998