TY  - RPRT
TI  - Using USAXS to predict the under-tempered chocolate microstructure
AU  - Peyronel, Fernanda
AU  - Pink, David A.
PY  - 2021
DO  - 10.1016/j.foodres.2021.110224
UR  - https://www.osti.gov/biblio/1775468
ID  - 1775468
ER  -