Cool chocolate: The right structure makes for that melt in the mouth sensation.

K J Roberts, A Rossi, M Wells, M Polgreen, I Smith

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)p? issn?
JournalNew Scientist
Volume8
Publication statusPublished - 1998

Cite this

Roberts, K. J., Rossi, A., Wells, M., Polgreen, M., & Smith, I. (1998). Cool chocolate: The right structure makes for that melt in the mouth sensation. New Scientist, 8, p? issn?.