The glossy chocolate bar: How can it be attained using the right mould

authored by: Dana Middendorf, V. Heinz, U. Bindrich, K. Franke
Organisation(s): Institute of Food Science and Human Nutrition
Food Technology Section
Type: Article
Journal: Manufacturing Confectioner
Volume: 99
Pages: 86-90
No. of pages: 5
ISSN: 0025-2573
Publication date: 2019
Publication status: Published