The effect of shear rate, temperature, sugar and emulsifier on the tempering of cocoa butter
D. Dhonsi, A.G.F. StapleyVolume:
77
Year:
2006
Language:
english
Pages:
7
DOI:
10.1016/j.jfoodeng.2005.08.022
File:
PDF, 219 KB
english, 2006