Effects of Tempering and Fatty Acid Composition on the Compatibility and Applicability of Chocolate Fats
SHEN Hai-yan, ZHANG Hong, XIE Shi-chao, HU Peng, WANG Xing-guo
FOOD SCIENCE . 2014, (3): 37 -42 .  DOI: 10.7506/spkx1002-6630-201403008