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Influence of the time-temperature-profile during convective and microwave assisted roasting on physical properties of cocoa

Influence of the time-temperature-profile during convective and microwave assisted roasting on physical properties of cocoa
Autor:

Schröder, J.; Gaukel, V.; Schuchmann, H.P.

Quelle:

Eurodrying'2013, Paris/FR

Datum: 2013