Modelling of the continuous high shear rate conching process for chocolate

authored by: Knut Franke, Horst-Dieter Tscheuschner
Organisation(s): Institute of Food Science and Human Nutrition
Food Technology Section
External Organisation(s): Technische Universität Dresden
Type: Article
Journal: Journal of Food Engineering
Volume: 14
Pages: 103-115
No. of pages: 13
ISSN: 0260-8774
Publication date: 01.1991
Publication status: Published
Peer reviewed: Yes
Electronic version(s): https://doi.org/10.1016/0260-8774(91)90002-a (Access: Unknown)