The rheological behaviour of cocoa pastes consisted of three cocoa butter replacers (CBR) and cocoa powder was studied.

本文研究了可可粉与三种代可可脂组成的巧克力浆的流变性。

youdao

The rheological behaviour of cocoa pastes consisted of three cocoa butter replacers (CBR) and cocoa powder was studied.

本文研究了可可粉与三种代可可脂组成的巧克力浆的流变性。

youdao