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Terahertz Non-Contact Monitoring of Cocoa Butter in Chocolate

Terahertz Non-Contact Monitoring of Cocoa Butter in Chocolate Chocolate is widely enjoyed in many sweets and foods all over the world. In cocoa butter, fatty acids combine together and give cocoa butter 6 different types of crystals: γ, α, β’(III), β’(IV), β(V) and β(VI). https://ift.tt/3A2dDFa

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FSSAI Annual Returns Process

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Some important points about the forum culture

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Research ideas about processed cheese

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