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References
- ↑ Padley, Fred B.; Fred B. Padley (1997). Lipid technologies and applications. CRC Press. p. 397. ISBN 978-0-8247-9838-3 . Retrieved 27 August 2010.
- ↑ Hartel, Richard W. (1998). "Phase Transitions in Chocolate and Coatings". In M. A. Rao, Richard W. Hartel (ed.). Phase/state transitions in foods: chemical, structural, and rheological changes. CRC Press. pp. 217–52. ISBN 978-0-8247-0179-6 . Retrieved 27 August 2010.
- ↑ Manley, Duncan J. R. (1998). Secondary processing in biscuit manufacturing: chocolate enrobing, moulding, sandwich creaming, icing, application of jam, marshmallow, caramel, troubleshooting tips, Volume 4. Woodhead. ISBN 978-1-85573-296-4.
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