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Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics
British Library Online Contents | 2016| -
Rheological and melting properties of sucrose-free dark chocolate
Free accessTaylor & Francis Verlag | 2017| -
Rheological and melting properties of sucrose-free dark chocolate
British Library Online Contents | 2017| -
Rheological and melting properties of sucrose-free dark chocolate
British Library Online Contents | 2017| -
Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality
British Library Online Contents | 2018| -
Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality
British Library Online Contents | 2018| -
Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality
British Library Online Contents | 2018| -
Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics
Online Contents | 2016|Contributors: Oba, Sirin
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