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    1. Chocolate Star

      http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwY2BQSUkxS0xLMTXXNTVOTtI1MTRK0U1KMU7UTUk2tjRLNTdOtTAEX3tt4RVpFBhk4ebMxOAH2wsDWlYJKxPBBXVKfjJojFzfELwnFJjezO0LCnVBt0aBZldhV2gkQq9WAM3QmFpaMDOwmpkZmJiwMLCGRjgGBiBGXcDzcuYYBS-4NnETYKiEuQO8lFoPspQEMqiAssYadlgj9ZwsyMAPbYIqOELSjBADU2qeMAMr-MJnEQZRmww754x8YPIANkJt9DPsFIDN0SJRBmU31xBnD12YC-KhabA4HmG9sQSDArAdaAisiFLMTBNB_VBQy9rCBDTBa2ZinpZqmizJIIPPCCn80tIMXMCWhBlkHasMA0tJUWmqLOR-BTlgc9XYRY6B1cnVLyAIRAc7BwQCRX1cdIGkr5G_HDSWAAy4o-k

      by White, Brandon

      The Journal Of Hip Hop Studies, Volume 3, Issue 1, p. 106

      Journal Article : Full Text Online

    2. Flavan-3-ol-enriched dark chocolate and white chocolate improve acute measures (...)

      http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV3NjtMwELYQXLjwLwg_KyOh5RQa242bSquVUCGLEBRRgYCT5doOG22arrZbLXDaR-DAO_Ee-yTM2Em2kUAIcWgOtZ34Zzwztj9_Q8gja6UubDqKU2Hm8ZBxG8-t0LE1YizdSLiM-bDX2ctP_O0syycbt_gDP0S34YYzw-trnOB6vhqck4Yu6gL5PBn34XZACSN1E3pIbyatKhZgvDzCHmwW1iNtWRsTPugX71mlS9jBXxAlqVfQUUWIcPE7F3TDo-WNScqvkoO2MR6P_STgUcLORA-o3TI-_k-7r5ErjedKnwZRu04uuPoGiZ6V7phu04ZetKLTlt3_JvmZVxr89LPT7wJ-ywoeIKwIPbXU6qMDurO_C8oXJBH83Z3B_i7VtcU_T_Bog_aTSr_54ag2a0hbhJ3NFV0W9BDzgPRRNNH4ZVrWVNPPPkYefBPvkiIeip7or2enPzSFjrbLRfnNWUhtoPoV1MmHK6TlBgiU-pgmt8j7_Pm7yYu4iRsRG1hssjhNMznm0ggmJaz-3ViDX2cET7m04J9KCTorQRr9pBBZwQzGWmNs7jRIiCkSLe4QCm4zA7ttZapx2Y4LkWyI5-FyOCpcaiIStwKjTMOmjkE9KhV4oLnCcVLdOEXkcZf_MPCI_DHntpe_LhsMCKLvRqn6MN1Tr_Ym41nCP6phRLZ6AtoV4MjYJAWPyMNWYhUoDTwJ0rVbrleK4YUscO4FvOR2EOXz0oIJpJWDFnox_Et11etpPmOZZHf_Mf89cpn70CIIDbpPLh4frd2DEJJjy8_iX5r2UEU

      by Horgan, Graham W.; de Roos, Baukje; Ostertag, Luisa M.; Wood, Sharon; Duthie, Garry G.; Saha, Shikha; Kroon, Paul A. and Cienfuegos-Jovellanos, Elena

      Molecular Nutrition & Food Research, Volume 57, Issue 2, pp. 191 - 202

      Journal Article : Full Text Online

      View Article PDF

    3. Utilising grape juice processing by‐products as bulking and colouring agent in white (...)

      http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV1fb9MwELc2eIAXBAWJwkBGQCWoMpbYSTppGhpbK1inTbBW2p4iJ3FYtq6r2nSoPPER-Ix8Eu78J2nFmIZ4ifLHilv758vd-X53hLxK00BkqR86Pktih7te6sQpE06asPVAhky2XFX2urV77H3-0upsLy3XLBdGxTKjfT4xS-UKlgPyVTG-cWYrTL3PzcY6-pfW3J1-tx2B7dtrXMLMzl3DpNsV2HjNOv-LF7gHiEH-7T9gpnwp3IBzQA4cATtwvBF6-kU-yJUbATNay-bpFP5Oc6RZBXg7npVhEiOdNHaCJWvi6eDM0h4xH7YhQSJ_Cz0r33DTogkSF56JYiEKadE1OZfQIsO8y5Z9hEAt_tgN2BoUqBR_cIcXWrif52XMcXc6ng4KoUPaZJaXzKQudKTgui8vv4sq-udcjpuHIscIozMTumy8Il4VQXtT2bvgCV1zfK5pz6tSfwd08J8mb9sPhc6kbRZEOCf1uWvEvjSXmu_-l69TfppNVl0_NKT4hRTg-wdRp7-3F_XaR71lcttD_Q2EdO_gqFQvPKZTi9tfbXLuYnha9eZFLasynUoDjBkNqnef3DOmD93SaHtAluSwRuo7uSxog5r8tAO6b8tD1Mgdy5qfPCRfS0RShUiqEEkrRNJ49uvHT4tFKibUYJECFmmJRaqwSPMh3TjZVHCkJRw33p1sPiL9Tru3_dExRUKcBEnkjuQBYyxNYn89DnkSJEnChQh8xoNWxlma-QnMYxjCFKWhkJwloOGKOMvCLIy59NljQsFGckFJSwNfoI8Grc4Wx-CHgIeZ9JM6eWNHM0pM6nys4DKIrAmNIx-pka-Tl2XbkU4Yc2WrFTspkVlRk8gLVHEF6LtOXpSPQdzjHp4YyosptAFd0uNgNAR18lZN5jW9RJ92O4fq7Mn1_T0ld6tFtEJuFeOpfKbLozxX6PsNn5bdCg

      by Altınok, Emir; Kopuk, Berkay; Palabiyik, Ibrahim; Kurultay, Sefik; Gunes, Recep; Konar, Nevzat and Toker, Omer Said

      International Journal Of Food Science & Technology, Volume 57, Issue 7, pp. 4119 - 4128

      Journal Article : Full Text Online

      View Article PDF

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    1. White chocolate. White chocolate

      https://find.library.duke.edu/catalog/DUKE99119325761608501

      [by Samuel L. Kelley].

      Book : View Online

    2. White chocolate. Foreword

      https://find.library.duke.edu/catalog/DUKE99119325761808501

      Daniel Axelrod.

      Book : View Online

      cover thumbnail

    3. A letter from a gentleman in White's Chocolate-House, To his friend at the Smyrna Coffee-House.

      https://find.library.duke.edu/catalog/DUKE99119651334908501

      Book : View Online

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    1. Not Even Covered in Chocolate Sauce - The Devil's Tale

      https://blogs.library.duke.edu/rubenstein/2010/10/22/not-even-covered-in-chocolate-sauce/

      They are susceptible of being made in almost an infinite variety of forms; using, in that case, a biscuit-forcer for the purpose of shaping the (...)

    2. https://library.duke.edu/sites/default/files/dul/users/arianne.hartsellgundy/othered.pdf

      https://library.duke.edu/sites/default/files/dul/users/arianne.hartsellgundy/othered.pdf

      The only mixing of white and brown ​I​ knew  was that of vanilla and chocolate in my Cornetto Ice Cream Cone  that my mom (...)

    3. https://library.duke.edu/sites/default/files/dul/users/arianne.hartsellgundy/natural_products_ (...)

      https://library.duke.edu/sites/default/files/dul/users/arianne.hartsellgundy/natural_products_s_kwartler.pdf

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    1. White chocolate range development, 1983

      https://archives.lib.duke.edu/catalog/jwtlondonaccountfiles_aspace_3b54e00d2bd7309e2976b9ad1415a159

      In: J. Walter Thompson Company. London Office. Account files, 1900-2002 » Nestlé-Rowntree, 1958-1997 » New Product Development, 1973-1997

    2. Holiday Stains: Getting out Chocolate, 2016

      https://archives.lib.duke.edu/catalog/craudiovisual_aspace_6f3bae16dd46e908185c0d70f7334f52

      Dont have a meltdown You can remove chocolate safely using Consumer Reports stain advice. Keywords: Stain, stain removal, cleaning, spot clean, (...)

      In: Consumer Reports. Audiovisual materials, 1940-2022 and undated » Digital video and audio, 2015-2022 » 2016

    3. Holiday Stains: Getting out White Wine, 2016

      https://archives.lib.duke.edu/catalog/craudiovisual_aspace_c7d477c0c5c934e924bb4f073cbaec45

      Never let a white wine spill just sit The sugars in wine or Champagne turn brown over time Heres how Consumer Reports experts clean up white (...)

      In: Consumer Reports. Audiovisual materials, 1940-2022 and undated » Digital video and audio, 2015-2022 » 2016

    See results from 4 Collection Guides

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