ShareThe structure of chocolate revealed by synchrotron radiation.
La structure du chocolat révélée par le rayonnement synchrotron.
Type of article: Article
Details
- Original title: La structure du chocolat révélée par le rayonnement synchrotron.
- Record ID : 2005-0869
- Languages: French
- Source: Instantanés tech. - n. 36
- Publication date: 2004/12
Links
See other articles in this issue (2)
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Deterioration; Research; Cold storage; Chocolate
-
Impairment of the glycolytic system and actin i...
- Author(s) : HATANO S., UDOU M., KOGA N., HONJOH K., MIYAMOTO T.
- Date : 1996
- Languages : English
- Source: Biosci. Biotechnol. Biochem. - vol. 60 - n. 1
View record
-
Energy saving air-conditioning system in a choc...
- Author(s) : KOKORIN O. Â., KOMISSAROV V. V.
- Date : 2005/09
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 9
View record
-
TEMPERING, COATING AND COOLING OF CHOCOLATE.
- Author(s) : GERHARD N.
- Date : 1979
- Languages : English
- Source: Manuf. Confect. - vol. 59 - n. 11
View record
-
TEMPERING, COATING AND COOLING OF CHOCOLATE.
- Author(s) : GERHARD N.
- Date : 1988
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 27 - n. 257
View record
-
CONTROLLING THE TEMPERING OF CHOCOLATE.
- Author(s) : READE M. G.
- Date : 1988
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 27 - n. 264
View record