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2. Interaction of cocoa butter equivalent component fats in ternary blends.;Ali;Elaeis,1992
3. Chocolate having defined hard fat.;Padley,1981
4. Hard butter composition and its production.;Okada,2001
5. Effect of food emulsifiers on polymorphic transitions of cocoa butter.;Garti;Journal of the American Oil Chemists Society,1986