Effect of ball mixing rate and time on the rheological properties of compound chocolate


TOKER Ö. S., Şener D., SAĞDIÇ O., Tugce Z., DAĞLIOĞLU O., KONAR N.

The 3rd International Symposium on Traditional Foods from Adriatic and Caucasus, Sarajevo, Bosnia And Herzegovina, 1 - 04 October 2015, pp.411

  • Publication Type: Conference Paper / Summary Text
  • City: Sarajevo
  • Country: Bosnia And Herzegovina
  • Page Numbers: pp.411
  • Eskisehir Osmangazi University Affiliated: No