Characterization of chocolate microstructure: development and comparison of microscopy techniques to evaluate cocoa butter crystallization

Examensarbete för masterexamen

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Type: Examensarbete för masterexamen
Master Thesis
Title: Characterization of chocolate microstructure: development and comparison of microscopy techniques to evaluate cocoa butter crystallization
Authors: Balestra, Lucile
Keywords: Livsmedelsvetenskap;Industriell bioteknik;Livsvetenskaper;Food Science;Industrial Biotechnology;Life Science
Issue Date: 2013
Publisher: Chalmers tekniska högskola / Institutionen för kemi- och bioteknik
Chalmers University of Technology / Department of Chemical and Biological Engineering
URI: https://hdl.handle.net/20.500.12380/185529
Collection:Examensarbeten för masterexamen // Master Theses



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