[1]
Kumbár, V. , Nedomová, Šárka ., Ondruší­ková, S. and Polcar, A. 2018. Rheological behaviour of chocolate at different temperatures. Potravinarstvo Slovak Journal of Food Sciences. 12, 1 (Feb. 2018), 123–128. DOI:https://doi.org/10.5219/876.