Details
| Original language | English |
|---|---|
| Pages (from-to) | 103-115 |
| Number of pages | 13 |
| Journal | Journal of Food Engineering |
| Volume | 14 |
| Issue number | 2 |
| Publication status | Published - 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, Vol. 14, No. 2, 01.1991, p. 103-115.
In: Journal of Food Engineering, Vol. 14, No. 2, 01.1991, p. 103-115.
Research output: Contribution to journal › Article › Research › peer review
Franke, K & Tscheuschner, H-D 1991, 'Modelling of the continuous high shear rate conching process for chocolate', Journal of Food Engineering, vol. 14, no. 2, pp. 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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AU - Franke, Knut
AU - Tscheuschner, Horst-Dieter
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