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Figure S1---(Supporting Information) DSC data from 0 to 250 °C with TGA overlay. Melting points of α-lactose•H2O and β-lactose are expected at 216 ± 2 °C and at 225 ± 3 °C. TGA curve shows decomposition of the chocolate.

Figure S2---(Supporting Information) DSC data from 180 to 250 °C with TGA overlay.

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FilenameFormatSizeDescription
JFDS_1256_sm_FigS1.eps4170KSupporting info item
JFDS_1256_sm_FigS2.eps2534KSupporting info item

Please note: Wiley Blackwell is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.