Using USAXS to predict the under-tempered chocolate microstructure

Peyronel, Fernanda; Pink, David A.

doi:10.1016/j.foodres.2021.110224

DOE OSTI · 1775468

Using USAXS to predict the under-tempered chocolate microstructure

Peyronel, Fernanda·Pink, David A.

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Peyronel, Fernanda, Pink, David A.. 2021-05-01. Using USAXS to predict the under-tempered chocolate microstructure. https://doi.org/10.1016/j.foodres.2021.110224

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