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机译:球磨机组合和液化装置作为小规模巧克力生产系统产生的黑巧克力的流变行为和微观结构性能
Department of Agricultural Engineering Faculty of Agricultural Technology Universitas Gadjah Mada;
Department of Food technology Safety and Health Faculty of Bioscience Engineering Ghent University;
Department of Food technology Safety and Health Faculty of Bioscience Engineering Ghent University;
Department of Food technology Safety and Health Faculty of Bioscience Engineering Ghent University;
Department of Food Technology Faculty of Food Sciences Warsaw University of Life Sciences;
Department of Food technology Safety and Health Faculty of Bioscience Engineering Ghent University;
Rheological behaviour; Microstructural characteristics; Ball mill; Dark chocolate; Small-scale chocolate processing;
机译:球磨机组合和液化装置作为小规模巧克力生产系统产生的黑巧克力的流变行为和微观结构性能
机译:回火和脂肪结晶行为对黑巧克力体系微结构和熔融特性的影响
机译:一种新型技术方法生产的深巧克力香精特性及传统生产黑巧克力的表征
机译:拟合数学模型来描述巧克力浆料的流变行为
机译:Artizan?AC在生产Ikolata? 甘蓝填写了吗?常规和基地的发展? Zelikliks的测定=辣椒GANACHE填充巧克力在工匠巧克力生产和一些性质的测定
机译:用Sacha Inchi部分掺入的黑巧克力流变生物活性和感觉偏好(
机译:豆浆对球磨机中产生的巧克力的营养,抗氧化,复原和质地特性的影响