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2018
A wide variety of analytical techniques are applied within the chocolate making industry. This chapter reviews some of the more widely used ones that are needed to monitor factors such as particle size, moisture, fat content, viscosity, flavour, texture and crystallisation.
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A wide variety of analytical techniques are applied within the chocolate making industry. This chapter reviews some of the more widely used ones that are needed to monitor factors such as particle size, moisture, fat content, viscosity, flavour, texture and crystallisation.
openaire +2 more sources