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 journal › Article

Cite this

@article{86c7f9597140400887300a423392dbd7,

title = "Cool chocolate: The right structure makes for that melt in the mouth sensation.",

author = "Roberts, {K J} and A Rossi and M Wells and M Polgreen and I Smith",

year = "1998",

language = "English",

volume = "8",

pages = "p? issn?",

journal = "New Scientist",

issn = "0262-4079",

publisher = "Springer",

}