foerderanlage for differential thermal analysis of a foerderkette with chocolate sponge cake made with butter and a forms

• 1. 用于进行差热分析的方法 [P] . 中国专利： CN103969287B . 2017.04.12
• 2. 用于进行差热分析的方法 [P] . 中国专利： CN103969287A . 2014-08-06
• 3. method for refining of chocolate sponge cake made with butter [P] . 德国专利： DE19623206A1 . 1997-12-18

  机译： 黄油制巧克力海绵蛋糕的精制方法

• 4. device for conchieren of chocolate sponge cake made with butter [P] . 德国专利： DE59402550D1 . 1997-05-28

  机译： 黄油制成的巧克力海绵蛋糕的conchieren装置

• 5. method and device for continuous conchieren of chocolate sponge cake made with butter. [P] . 德国专利： DE59106416D1 . 1995-10-12

  机译： 黄油制成的巧克力海绵蛋糕的连续调和方法和装置。

• 1. A NEW METHOD FOR PREDICTING THE EFFECTIVE THERMAL CONDUCTIVITY OF POROUS FOODS APPLIED TO SPONGE CAKE [C] . James K. CARSON, Simon J. LOVATT IIR International Congress of Refrigeration . 2003
• 2. Product formulation and consumer acceptability of processed cheese made with different types of cocoas and chocolates & product formulation and quantitative descriptive analysis of aged cheddar cheese with different types of chocolate inclusions. [D] . Royyala, Vishal Kumar. 2008
• 3. The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis [O] . Aislinn M. Richardson, Andrey A. Tyuftin, Kieran N. Kilcawley, 2021
• 4. Diversifikasi Olahan Sukun Pada Pembuatan Produk Cakeud(Butter sponge cake sukun, pie brownies sukun, dan small cake sukun) [O] . Mahenda Kurniawati 2016