Assessment of tempering degree during the chocolate pre-crystallisation phase using near infrared spectroscopy
Giovenzana, Valentina, Beghi, Roberto, Pajuelo Hassinger, Anibal, Guidetti, RiccardoVolume:
26
Year:
2015
Language:
english
Journal:
NIR news
DOI:
10.1255/nirn.1501
File:
PDF, 295 KB
english, 2015