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Effect of Oxidation on Chocolate
I am doing an experiment to find the amount of calories in different types of chocolate, and one of my variables is oxidation.
I was wondering, how exactly would oxidation affect the amount of sugar and fat in the chocolate, or the amount of calories total in the chocolate? And how does it do this?
Thanks
I was wondering, how exactly would oxidation affect the amount of sugar and fat in the chocolate, or the amount of calories total in the chocolate? And how does it do this?
Thanks
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