Modelling crystallization and melting kinetics of cocoa butter in chocolate and application to confectionery manufacturing

标题
Modelling crystallization and melting kinetics of cocoa butter in chocolate and application to confectionery manufacturing
作者
关键词
-
出版物
Soft Matter
Volume 5, Issue 4, Pages 891-902
出版商
Royal Society of Chemistry (RSC)
发表日期
2008-12-11
DOI
10.1039/b809446b

向作者/读者发起求助以获取更多资源

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started