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Stability of protein stabilized cocoa butter emulsions under crystallization

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Jüngling,  Isabel Sabrina
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

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Jüngling, I. S. (2020). Stability of protein stabilized cocoa butter emulsions under crystallization. Bachelor Thesis, Johannes Gutenberg-Universität, Mainz.


Cite as: http://hdl.handle.net/21.11116/0000-0007-A1D5-2
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