ASHKEZARY, M.R., S. YEGANEHZAD, H. VATANKHAH, A. TODARO, and Y. MAGHSOUDLOU. “EFFECTS OF DIFFERENT EMULSIFIERS AND REFINING TIME ON RHEOLOGICAL AND TEXTURAL CHARACTERISTICS OF COMPOUND CHOCOLATE”. Italian Journal of Food Science 30, no. 1 (September 15, 2017). Accessed April 21, 2026. https://mail.itjfs.com/index.php/ijfs/article/view/759.