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Substituting of some cocoa butter with other fat in processing chocolate bar decrease

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This page is a summary of: The Quality of Milk Chocolate Bars by Substitution of Cocoa Butter, Milk Powder and Lecithin Soya – A Preliminary Study, International Journal on Advanced Science Engineering and Information Technology, January 2015, Insight Society,
DOI: 10.18517/ijaseit.5.4.544.
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