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Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature
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Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques
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Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques
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Optimisation of processing conditions and rheological properties using Stephan mixer as conche in small-scale chocolate processing