Modelling of the crystallization kinetics of cocoa butter.
نویسندگان
چکیده
1Department of Food Technology and Nutrition, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Coupure Links 653, B-9000 Gent, Belgium 2Department of Applied Mathematics, Biometrics and Process Control, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Coupure Links 653, B-9000 Gent, Belgium •E-mail: [email protected], Tel. +32 9/2646163 Fax : +32 9/2646218
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ورودعنوان ژورنال:
- Mededelingen
دوره 66 4 شماره
صفحات -
تاریخ انتشار 2001