![](/img/cover-not-exists.png)
Semi-Solid Processing of Chocolate and Cocoa Butter: Modelling Rheology and Microstructure Changes During Extrusion
J. Engmann, M.R. MackleyVolume:
84
Year:
2006
Language:
english
DOI:
10.1205/fbp.05103
File:
PDF, 306 KB
english, 2006