KUMBÁR, V. .; NEDOMOVÁ, Šárka .; ONDRUŠÍ­KOVÁ, S. .; POLCAR, A. . Rheological behaviour of chocolate at different temperatures. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 12, n. 1, p. 123–128, 2018. DOI: 10.5219/876. Disponível em: http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/876. Acesso em: 22 jul. 2024.