SIGLEAvailable from British Library Document Supply Centre-DSC:DXN040855 / BLDSC - British Library Document Supply CentreGBUnited Kingdo
Available from British Library Document Supply Centre- DSC:D79664 / BLDSC - British Library Document...
SIGLEAvailable from British Library Document Supply Centre- DSC:D60086 / BLDSC - British Library Doc...
Efforts have been devoted over the last decades towards modelling phase change kinetics of fats in c...
The chocolate tempering process based on seeding the melted chocolate with the solid chocolate grain...
A computational model is developed to predict the temperature in chocolate as a function of space an...
The tempering of chocolate, i.e. the process of crystallization of the desired morph; is a key step ...
The cooling process is an important step during chocolate production. It influences final product qu...
The cooling process is an important step during the chocolate production. It influences the final pr...
Incl. 2 reprints in wallet at backAvailable from British Library Document Supply Centre- DSC:D71770/...
SIGLEAvailable from British Library Lending Division - LD:D52555/84 / BLDSC - British Library Docume...
AbstractEfforts have been devoted over the last decades towards modelling phase change kinetics of f...
Bu çalışmada çikolata ve gofret üretiminde ısı ve kütle trasferinin önemine değinilmiş ve çikolata ü...
SIGLEAvailable from British Library Document Supply Centre- DSC:D38137/81 / BLDSC - British Library ...
35.00; Translated from Chinese (Iron and Steel 1985 v. 20(7) p. 8-14)SIGLEAvailable from British Lib...
SIGLEAvailable from British Library Document Supply Centre- DSC:D59848 / BLDSC - British Library Doc...
Available from British Library Document Supply Centre- DSC:D79664 / BLDSC - British Library Document...
SIGLEAvailable from British Library Document Supply Centre- DSC:D60086 / BLDSC - British Library Doc...
Efforts have been devoted over the last decades towards modelling phase change kinetics of fats in c...
The chocolate tempering process based on seeding the melted chocolate with the solid chocolate grain...
A computational model is developed to predict the temperature in chocolate as a function of space an...
The tempering of chocolate, i.e. the process of crystallization of the desired morph; is a key step ...
The cooling process is an important step during chocolate production. It influences final product qu...
The cooling process is an important step during the chocolate production. It influences the final pr...
Incl. 2 reprints in wallet at backAvailable from British Library Document Supply Centre- DSC:D71770/...
SIGLEAvailable from British Library Lending Division - LD:D52555/84 / BLDSC - British Library Docume...
AbstractEfforts have been devoted over the last decades towards modelling phase change kinetics of f...
Bu çalışmada çikolata ve gofret üretiminde ısı ve kütle trasferinin önemine değinilmiş ve çikolata ü...
SIGLEAvailable from British Library Document Supply Centre- DSC:D38137/81 / BLDSC - British Library ...
35.00; Translated from Chinese (Iron and Steel 1985 v. 20(7) p. 8-14)SIGLEAvailable from British Lib...
SIGLEAvailable from British Library Document Supply Centre- DSC:D59848 / BLDSC - British Library Doc...
Available from British Library Document Supply Centre- DSC:D79664 / BLDSC - British Library Document...
SIGLEAvailable from British Library Document Supply Centre- DSC:D60086 / BLDSC - British Library Doc...
Efforts have been devoted over the last decades towards modelling phase change kinetics of fats in c...