LAPČÍ­K, L. .; LAPČÍ­KOVÁ, B. .; ŽIŽKOVÁ, H. .; LI, P. .; VOJTEKOVA, V. . Effect of cocoa fat content on wetting and surface energy of chocolate. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 11, n. 1, p. 410–416, 2017. DOI: 10.5219/732. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/732. Acesso em: 23 nov. 2024.