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Dark chocolate's compositional effects revealed by oscillatory rheology
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Effect of TAG composition on the solid fat content profile, microstructure, and hardness of model fat blends with identical saturated fatty acid content
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Shear-induced crystal structure formation in milk fat and blends with rapeseed oil
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Isothermal crystallization of ternary fat blends at the same solid fat content value as measured by DSC
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Chocolate yield stress as measured by oscillatory rheology