ASHKEZARY, M.R.; YEGANEHZAD, S.; VATANKHAH, H.; TODARO, A.; MAGHSOUDLOU, Y. EFFECTS OF DIFFERENT EMULSIFIERS AND REFINING TIME ON RHEOLOGICAL AND TEXTURAL CHARACTERISTICS OF COMPOUND CHOCOLATE. Italian Journal of Food Science, Singapore, v. 30, n. 1, 2017. DOI: 10.14674/IJFS-759. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/759. Acesso em: 21 apr. 2026.