Details
| Original language | English |
|---|---|
| Pages (from-to) | 18-22 |
| Number of pages | 5 |
| Journal | Zucker- und Süßwarenwirtschaft |
| Volume | 54 |
| Issue number | 12 |
| Publication status | Published - 2001 |
Cite this
- Standard
- Harvard
- Apa
- Vancouver
- BibTeX
- RIS
Structure formation processes during chocolate manufacturing, Critical - the solid sugar. / Franke, Knut; Heinzelmann, Katrin; Tscheuschner, Horst-Dieter.
In: Zucker- und Süßwarenwirtschaft, Vol. 54, No. 12, 2001, p. 18-22.
In: Zucker- und Süßwarenwirtschaft, Vol. 54, No. 12, 2001, p. 18-22.
Research output: Contribution to journal › Article › Research
Franke, K, Heinzelmann, K & Tscheuschner, H-D 2001, 'Structure formation processes during chocolate manufacturing, Critical - the solid sugar', Zucker- und Süßwarenwirtschaft, vol. 54, no. 12, pp. 18-22.
Franke, K., Heinzelmann, K., & Tscheuschner, H.-D. (2001). Structure formation processes during chocolate manufacturing, Critical - the solid sugar. Zucker- und Süßwarenwirtschaft, 54(12), 18-22.
Franke K, Heinzelmann K, Tscheuschner HD. Structure formation processes during chocolate manufacturing, Critical - the solid sugar. Zucker- und Süßwarenwirtschaft. 2001;54(12):18-22.
Download
@article{890d72e1ba774daba0dca443ce3719ce,
title = "Structure formation processes during chocolate manufacturing, Critical - the solid sugar",
keywords = "Schokoladenmasse, Rheologie, Zucker, Zerkleinerung, Feuchte",
author = "Knut Franke and Katrin Heinzelmann and Horst-Dieter Tscheuschner",
year = "2001",
language = "English",
volume = "54",
pages = "18--22",
number = "12",
}
Download
TY - JOUR
T1 - Structure formation processes during chocolate manufacturing, Critical - the solid sugar
AU - Franke, Knut
AU - Heinzelmann, Katrin
AU - Tscheuschner, Horst-Dieter
PY - 2001
Y1 - 2001
KW - Schokoladenmasse
KW - Rheologie
KW - Zucker
KW - Zerkleinerung
KW - Feuchte
M3 - Article
VL - 54
SP - 18
EP - 22
JO - Zucker- und Süßwarenwirtschaft
JF - Zucker- und Süßwarenwirtschaft
IS - 12
ER -