Institute of Process Engineering in Life SciencesFood Process Engineering

Impact of the time-temperature-profile on the cocoa flavor during roasting process

  • chair:

    Schröder, J.; Steinhaus, M.; Schieberle, P.; Schuchmann, H. P.; Gaukel, V.

  • place:

    CHOCO TEC, Köln/D, 2012

  • Date: 2012