1. Effect of Sucrose Particle Size, Sucrose Content, and Water Content on Melt Resistant Chocolate Made via a Sugar Network Open Access Author: Rosenberger, Claire Margaret Title: Effect of Sucrose Particle Size, Sucrose Content, and Water Content on Melt Resistant Chocolate Made via a Sugar Network Area of Honors: Chemical Engineering Keywords: Melt Resistant ChocolateHeat Resistant ChocolateSugar NetworkSucroseChocolateWater in ChocolateSugar Skeleton File: Download THESIS_FINAL_edits.pdf Thesis Supervisors: John Neil Coupland, Thesis SupervisorDr. Enrique Daniel Gomez, Thesis Honors Advisor
