Optimisation of processing conditions and rheological...

International Journal of Food Science & Technology 2014 / 03 Vol. 49; Iss. 3

Optimisation of processing conditions and rheological properties using stephan mixer as conche in small-scale chocolate processing

Aidoo, Roger P., Clercq, Nathalie De, Afoakwa, Emmanuel O., Dewettinck, Koen
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Volume:
49
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12360
Date:
March, 2014
File:
PDF, 956 KB
english, 2014
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