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. 1926 Oct;12(4):275–278. doi: 10.1128/jb.12.4.275-278.1926

THE RÔLE OF STARCH IN THE CRACKING OF CHOCOLATE CREAMS^¹

Burton G Philbrick ^a

PMCID: PMC374902 PMID: 16559217

275

Selected References

These references are in PubMed. This may not be the complete list of references from this article.

Hill G. A. CLOSTRIDIUM MULTIFERMENTANS IN CHOCOLATE CREAM CANDIES. J Bacteriol. 1925 Sep;10(5):413–420. doi: 10.1128/jb.10.5.413-420.1925. [DOI] [PMC free article] [PubMed] [Google Scholar]
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