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Effect of technological processing and recipe formulation on the physico-chemical properties of ganaches and chocolate pralines

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ČSN ISO 690:2011 citation

Citace článku v časopise:
NEUWIRTH, Vojtěch, Barbora LAPČÍKOVÁ, Lubomír LAPČÍK, Tomáš VALENTA a Zuzana MÍŠKOVÁ. Effect of technological processing and recipe formulation on the physico-chemical properties of ganaches and chocolate pralines. Journal of Food Engineering [online]. 2024, vol. 378 [cit. 2024-10-10]. ISSN 0260-8774. Dostupné z: https://www.sciencedirect.com/science/article/pii/S0260877424001900.

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