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