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WebJun 14, 2008 · The researchers stored samples at 26 Celsius for 40 days, which led to significant changes in the chocolate's microstructure. The SEM images revealed that chocolate with a microscopically rough surface was more likely to form grey fat bloom, presumably as the higher surface area provides a great number of nucleation sites - … WebFeb 24, 2024 · Similarly, chocolate can also get freezer burn, which is caused when the ice crystal formation leads to moisture loss. It looks like this. This will make the chocolate … port chester police news
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