Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 103-115 |
| Seitenumfang | 13 |
| Fachzeitschrift | Journal of Food Engineering |
| Jahrgang | 14 |
| Ausgabenummer | 2 |
| Publikationsstatus | Veröffentlicht - Jan. 1991 |
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Modelling of the continuous high shear rate conching process for chocolate. / Franke, Knut; Tscheuschner, Horst-Dieter.
in: Journal of Food Engineering, Jahrgang 14, Nr. 2, 01.1991, S. 103-115.
in: Journal of Food Engineering, Jahrgang 14, Nr. 2, 01.1991, S. 103-115.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
Franke, K & Tscheuschner, H-D 1991, 'Modelling of the continuous high shear rate conching process for chocolate', Journal of Food Engineering, Jg. 14, Nr. 2, S. 103-115. https://doi.org/10.1016/0260-8774(91)90002-a
Franke, K., & Tscheuschner, H.-D. (1991). Modelling of the continuous high shear rate conching process for chocolate. Journal of Food Engineering, 14(2), 103-115. https://doi.org/10.1016/0260-8774(91)90002-a
Franke K, Tscheuschner HD. Modelling of the continuous high shear rate conching process for chocolate. Journal of Food Engineering. 1991 Jan;14(2):103-115. doi: 10.1016/0260-8774(91)90002-a
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title = "Modelling of the continuous high shear rate conching process for chocolate",
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AU - Franke, Knut
AU - Tscheuschner, Horst-Dieter
PY - 1991/1
Y1 - 1991/1
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