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The principles of flavour refinging in milk-free and milk-containing chocolate masses

Part II: The influence of full cream milk powder on flavour development obtained by thermo-mechanical treatment
 
: Mohr, W.; Heiss, R.; Ziegleder, G.; Biebl, F.

CCB. Review for Chocolate, Confectionery and Bakery 4 (1979), Nr.4, S.3-10
ISSN: 0341-2601
Englisch
Zeitschriftenaufsatz
Fraunhofer IVV ()

: http://publica.fraunhofer.de/dokumente/N-34089.html