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