Rheological and Pipe Flow Properties of Chocolate Masses at Different Temperatures
Chocolate masses are one of the basic raw materials for the production of confectionery. Knowledge of their rheological and flow behaviour at different temperatures is absolutely necessary for the selection of a suitable technological process in their production and subsequent processing. In this ar...
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| Auteurs principaux: | , , , , |
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| Format: | article |
| Langue: | EN |
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MDPI AG
2021
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| Accès en ligne: | https://doaj.org/article/c493116a0d9a43d995a621d0760a9ad8 |
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