Semi-Solid Processing of Chocolate and Cocoa Butter: Modelling Rheology and Microstructure Changes During Extrusion

✍ Scribed by J. Engmann; M.R. Mackley

• Book ID: 118728792
• Publisher: Institution of Chemical Engineers
• Year: 2006
• Tongue: English
• Weight: 306 KB
• Volume: 84
• Category: Article
• ISSN: 0960-3085
• DOI: 10.1205/fbp.05103