Structure formation processes during chocolate manufacturing, Critical - the solid sugar

authored by
Knut Franke, Katrin Heinzelmann, Horst-Dieter Tscheuschner
Organisation(s)
Institute of Food Science and Human Nutrition
Food Technology Section
Type
Article
Journal
Zucker- und Süßwarenwirtschaft
Volume
54
Pages
18-22
No. of pages
5
Publication date
2001
Publication status
Published