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About this Agricultural and Biological Sciences article
Modelling of the Continuous High Shear Rate Conching Process for Chocolate by K. Franke; H.-D. Tscheuschner is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- K. Franke; H.-D. Tscheuschner
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0260-8774)
- Published
- 1991
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)