Contribution to the modelling of chocolate tempering...

Journal of Food Engineering 2008 Vol. 88; Iss. 4

Contribution to the modelling of chocolate tempering process

F. Debaste, Y. Kegelaers, S. Liégeois, H. Ben Amor, V. Halloin
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Volume:
88
Year:
2008
Language:
english
Pages:
8
DOI:
10.1016/j.jfoodeng.2008.03.019
File:
PDF, 1.22 MB
english, 2008
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