Kumbár, Vojtěch, Šárka Nedomová, Sylvie Ondruší­ková, and Adam Polcar. “Rheological Behaviour of Chocolate at Different Temperatures”. Potravinarstvo Slovak Journal of Food Sciences 12, no. 1 (February 27, 2018): 123–128. Accessed February 28, 2024. https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/876.