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Rheological Properties of Liquid Chocolate and their Influence Factors
British Library Conference Proceedings | 1997| -
Masse mit klasse Verarbeitungseigenschaften vorkristallisierter Schokoladenmassen
British Library Online Contents | 1993| -
Modelling of mechanical properties of apple flesh under compressive load
National licenceElsevier | 1988| -
Nuss-Nougat-Creme: Ihre Textur und deren technologische Beeinflussung, Teil II
British Library Online Contents | 1992| -
Zu technologischen problemen der durchführung des temperierprozesses von schokoladenmasse
National licenceElsevier | 1983| -
Modelling of the continuous high shear rate conching process for chocolate
National licenceElsevier | 1990| -
Rheologisch relevante Strukturbildungseffekte in biogenen oleophilen Dispersionen nach der Zerkleinerung
British Library Online Contents | 2002| -
Influence of Moisture and Emulsifier on the Structure and Rheology of Sugar-Cocoa Butter Dispersions after Fine Grinding
British Library Online Contents | 2002| -
Prozessrheometer zur Messung der Fliessfunktion nicht-Newtonscher Fluessigkeiten
British Library Conference Proceedings | 1994| -
Deformation and fracture behaviour of grains during milling within the roll gap
British Library Online Contents | 1994| -
Influence of moisture of solid particles in oleophilic suspensions on their flow behavior and state of agglomeration
British Library Conference Proceedings | 2000| -
Vergleichende Untersuchungen zur modellmaessigen Beschreibung des Fliessverhaltens fluessiger Schokolade
British Library Conference Proceedings | 1994|
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