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Rheological characterization of chocolate gelified milk: optimization of the technological parameters
Caractérisation rhéologique d'un lait gélifié chocolaté : optimisation de la technologie de fabrication

A Hamza-Chaffai

Lait, 70 2 (1990) 155-167

Accepted: 15 January 1990

DOI: https://doi.org/10.1051/lait:1990214

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