Work

Means for preventing “explosive” or bursting fermentation of chocolate-coated fondant candy

Year: 1927

Type: article

Source: Journal of the Franklin Institute

DOI: 10.1016/s0016-0032(27)90155-0

Authors: H.S. Paine, V. Birckner, J. Hamilton

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2033696168

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