Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

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:

    Proceedings of Eurodrying'2013, Paris/FR

  • Datum: 2013