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Monitoring the Isothermal Crystallization Behavior of Cocoa Butter by Low Intensity Ultrasound
Monitoring the Isothermal Crystallization Behavior of Cocoa Butter by Low Intensity Ultrasound
2013
Annelien Rigolle
Jan Descheemaeker
Jan Hettler
Koen Van Den Abeele
Imogen Foubert
Keywords:
Crystallization
Analytical chemistry
Isothermal process
Food science
Materials science
Ultrasound
low intensity ultrasound
isothermal crystallization
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