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Influence of conching conditions on the formation of volatile components in dark chocolate

Author
Organization
Keywords
conching, Chocolate

Citation

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Chicago
De Winne, Ann, Diem Phuong Tran, Davy Van de Walle, Koen Dewettinck, and Jim Van Durme. 2014. “Influence of Conching Conditions on the Formation of Volatile Components in Dark Chocolate.” In Novel Approaches in Food Industry, Congress Abstracts. Kusadasi, Turkey.
APA
De Winne, A., Tran, D. P., Van de Walle, D., Dewettinck, K., & Van Durme, J. (2014). Influence of conching conditions on the formation of volatile components in dark chocolate. Novel Approaches in Food Industry, Congress abstracts. Presented at the Novel Approaches in Food Industry 2014 (NAFI 2014), International food congress, Kusadasi, Turkey.
Vancouver
1.
De Winne A, Tran DP, Van de Walle D, Dewettinck K, Van Durme J. Influence of conching conditions on the formation of volatile components in dark chocolate. Novel Approaches in Food Industry, Congress abstracts. Kusadasi, Turkey; 2014.
MLA
De Winne, Ann, Diem Phuong Tran, Davy Van de Walle, et al. “Influence of Conching Conditions on the Formation of Volatile Components in Dark Chocolate.” Novel Approaches in Food Industry, Congress Abstracts. Kusadasi, Turkey, 2014. Print.
@inproceedings{5817174,
  author       = {De Winne, Ann and Tran, Diem Phuong and Van de Walle, Davy and Dewettinck, Koen and Van Durme, Jim},
  booktitle    = {Novel Approaches in Food Industry, Congress abstracts},
  keyword      = {conching,Chocolate},
  language     = {eng},
  location     = {Kusadasi, Turkey},
  title        = {Influence of conching conditions on the formation of volatile components in dark chocolate},
  year         = {2014},
}