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Medina-Torres L, Sanchez-Olivares G, Nuñez-Ramirez DM, et al. Rheological of chocolate-flavored, reduced-calories coating as a function of conching process. J Food Sci Technol. 2014;51(7):1421-7doi: 10.1007/s13197-014-1283-0.
Medina-Torres, L., Sanchez-Olivares, G., Nuñez-Ramirez, D. M., Moreno, L., & Calderas, F. (2014). Rheological of chocolate-flavored, reduced-calories coating as a function of conching process. Journal of food science and technology, 51(7), 1421-7. https://doi.org/10.1007/s13197-014-1283-0
Medina-Torres, Luis, et al. "Rheological of chocolate-flavored, reduced-calories coating as a function of conching process." Journal of food science and technology vol. 51,7 (2014): 1421-7. doi: https://doi.org/10.1007/s13197-014-1283-0
Medina-Torres L, Sanchez-Olivares G, Nuñez-Ramirez DM, Moreno L, Calderas F. Rheological of chocolate-flavored, reduced-calories coating as a function of conching process. J Food Sci Technol. 2014 Jul;51(7):1421-7. doi: 10.1007/s13197-014-1283-0. Epub 2014 Apr 24. PMID: 24966441; PMCID: PMC4062695.
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