Improvement of Cocoa Blends by Enantiomeric and Melting Point Modification

Sim, Louise (2020) Improvement of Cocoa Blends by Enantiomeric and Melting Point Modification. PhD thesis, University of Leeds.

Abstract

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Awarding institution: University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > Food Science (Leeds)
Identification Number/EthosID (e.g. uk.bl.ethos.123456): uk.bl.ethos.826675
Depositing User: Miss Louise Sim
Date Deposited: 11 Mar 2021 13:29
Last Modified: 11 May 2021 09:53

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