Phenomenological based model for the prediction of the structural changes during chocolate conching process

Publication date: Available online 3 June 2020Source: Journal of Food EngineeringAuthor(s): Camila González Arango, Elly V. Acosta, Juan Camilo Mazo Rivas, Diego A. Muñoz

Source: Journal of Food Engineering - June 4, 2020 Category: Food Science Source Type: research