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@KnightbusSci @KZ1694 You are right! Too many impurities & cocoa butter polymorphs/eutectic mixtures, etc . Maybe only use cocoa butter? https://t.co/CqcpjMqyYT
Chocolate, Cocoa and Confectionery: Science and Technology
Overview of attention for book
Table of Contents
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Altmetric BadgeBook Overview
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Altmetric BadgeChapter 1 History and Development
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Altmetric BadgeChapter 2 Cocoa Processes
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Altmetric BadgeChapter 3 Cocoa Butter and Replacement Fats
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Altmetric BadgeChapter 4 Emulsifiers in Chocolate Confectionery Coatings and Cocoa
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Altmetric BadgeChapter 5 Chocolate Manufacture
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Altmetric BadgeChapter 6 Confectionery Coatings, Chocolate Replacers, Dietetic Compounds
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Altmetric BadgeChapter 7 Chocolate Bars and Covered Confectionery
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Altmetric BadgeChapter 8 Sugars, Glucose Syrups and Other Sweeteners
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Altmetric BadgeChapter 9 Confectionery Fats
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Altmetric BadgeChapter 10 Milk and Milk Products
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Altmetric BadgeChapter 11 Egg Albumen and Other Aerating Agents
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Altmetric BadgeChapter 12 Gelatinizing Agents, Gums, Glazes, Waxes
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Altmetric BadgeChapter 13 Starches, Soya Flour, Soya Protein
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Altmetric BadgeChapter 14 Fruits, Preserved Fruits, Jam, Dried Fruit
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Altmetric BadgeChapter 15 Nuts
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Altmetric BadgeChapter 16 Chemical and Allied Substances Used in the Confectionery Industry
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Altmetric BadgeChapter 17 Colors for Use in Confectionery
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Altmetric BadgeChapter 18 Flavor and Flavoring Materials
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Altmetric BadgeChapter 19 Confectionery Processes and Formulations
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Altmetric BadgeChapter 20 Science and Technology of Chocolate and Confectionery
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Altmetric BadgeChapter 21 Pest Control
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Altmetric BadgeChapter 22 Packaging in the Confectionery Industry
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Altmetric BadgeChapter 23 Quality Control
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Altmetric BadgeChapter 24 Food Value of Chocolate and Confectionery
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Altmetric BadgeChapter 25 Research and Development in the Confectionery Industry