@misc{indiciaecd897f423280,
  title = {Using USAXS to predict the under-tempered chocolate microstructure},
  author = {Peyronel, Fernanda and Pink, David A.},
  year = {2021},
  doi = {10.1016/j.foodres.2021.110224},
  url = {https://www.osti.gov/biblio/1775468},
  note = {Source identifier: 1775468}
}