Assessment of tempering degree during the chocolate...

Assessment of tempering degree during the chocolate pre-crystallisation phase using near infrared spectroscopy

Giovenzana, Valentina, Beghi, Roberto, Pajuelo Hassinger, Anibal, Guidetti, Riccardo
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Volume:
26
Year:
2015
Language:
english
Journal:
NIR news
DOI:
10.1255/nirn.1501
File:
PDF, 295 KB
english, 2015
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