Phenomenological based model for the prediction of the...

  • Main
  • 2020 / 6
  • Phenomenological based model for the prediction of the...

Phenomenological based model for the prediction of the structural changes during chocolate conching process

Arango, Camila González, Acosta, Elly V., Rivas, Juan Camilo Mazo, Muñoz, Diego A.
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2020.110184
Date:
June, 2020
File:
PDF, 2.90 MB
2020
Conversion to is in progress
Conversion to is failed