机译:不同加工阶段对黑巧克力粒度,微结构和外观的影响
Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Univ. of Bologna, Piazza Goidanich, 60, Cesena, Italy;
Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Univ. of Bologna, Piazza Goidanich, 60, Cesena, Italy;
Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Univ. of Bologna, Piazza Goidanich, 60, Cesena, Italy;
Dept. of Food Technology, Engineering and Nutrition, Lund Univ., Lund, Sweden;
Dept. of Food Technology, Engineering and Nutrition, Lund Univ., Lund, Sweden;
Interdepartmental Centre for Agri-Food Industrial Research and with Dept. of Agri -Food Science & Technologies, Alma Mater Studiorum, Univ. of Bologna, Piazza Goidanich, 60, Cesena, Italy;
appearance; chocolate; ESEM; manufacture stages; microstructure; particle size distribution;
机译:粒度分布和成分对黑巧克力质地和外观的影响
机译:与黑巧克力粒度分布和组成有关的组织和力学性能
机译:黑巧克力的流变,质地和融化特性之间的关系受粒度分布和组成的影响
机译:热处理对喷墨涂装微结构电导率的影响利用纳米尺寸银颗粒的使用
机译:悬浮粒度和组合物对粒子图像处理,偏毒素絮状分形特性的影响,并导致河口光衰减
机译:纳米粘土颗粒在界面处的分布及其对反应性可生物降解的聚乳酸/聚丁二酸丁二醇酯共混纳米复合材料微结构发展和流变性能的影响
机译:Mg粉末粒径对粉末内加工MGB 2 Sub>电线In'IN粉末中的微观结构和临界电流的影响