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A. Lecuelle

UniLaSalle

Rennes, F-35170

France

SCHOLARLY PAPERS

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Scholarly Papers (1)

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Structural and Vibrational Investigations of Mixtures of Cocoa Butter (CB), Cocoa Butter Equivalent (CBE) and Anhydrous Milk Fat (AMF) to Understand Bloom Chocolate Process

Number of pages: 23 Posted: 24 Mar 2022
M. El Hadri, Serge Bresson, A. Lecuelle, F. Bougrioua, V. Baeten, V. H. Nguyen, V. Faivre and Matthieu Courty
affiliation not provided to SSRN, UniLaSalle, UniLaSalle, affiliation not provided to SSRN, Walloon Agricultural Research Centre, affiliation not provided to SSRN, affiliation not provided to SSRN and affiliation not provided to SSRN
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Cocoa butter (CB), cocoa butter equivalent (CBE), milk fatty acid (AMF), MIR and Raman spectroscopies, x-ray diffraction