Effect of ball mill mixing rate and time on the rheological properties of compound chocolate

TOKER Ö. S., Zorlucan T. F., Dağlıoğlu O., Şener D., Konar N., SAĞDIÇ O.

The 3rd International Symposium on Traditional Foods from Adriatic to Caucaus, Sarajevo, Bosnia And Herzegovina, 01 October 2015, pp.412

  • Publication Type: Conference Paper / Summary Text
  • City: Sarajevo
  • Country: Bosnia And Herzegovina
  • Page Numbers: pp.412
  • Yıldız Technical University Affiliated: Yes