Flavor Formation and Character in Cocoa and Chocolate: A Critical Review
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408390701719272
Reference139 articles.
1. Factors influencing rheological and textural qualities in chocolate – a review
2. Analysis of vicilin (7S)-class globulin in cocoa cotyledons from various genetic origins
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