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Chocolate tempering in a rheometer : monitoring rheological properties during and after crystallization of cocoa butter
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Procedures and guidelines for inputting and output smoothening of kinetic Monte Carlo distributions
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When and why do gradients of the gas phase composition and pressure affect liquid-gas transfer?
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- Journal Article
- A1
- open access
Detection threshold of chocolate graininess : machine vs human
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- Journal Article
- A1
- open access
Gas solid contacting measurements in a turbulent fluidized bed by oxidation of carbon monoxide
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Compartmental modelling in chemical engineering : a critical review
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Rheological behaviour and microstructural properties of dark chocolate produced by combination of a ball mill and a liquefier device as small scale chocolate production system
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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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Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles