C. Loisel was supported by a grant from Association Nationale de la Recherche Technique (A.N.R.T., Convention CIFRE) and Groupe DANONE.
Tempering of Chocolate in a Scraped Surface Heat Exchanger
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 4, pages 773–780, July 1997
How to Cite
LOISEL, C., KELLER, G., LECQ, G., LAUNAY, B. and OLLIVON, M. (1997), Tempering of Chocolate in a Scraped Surface Heat Exchanger. Journal of Food Science, 62: 773–780. doi: 10.1111/j.1365-2621.1997.tb15454.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- Ms received 7/3/96; revised 3/14/97; accepted 3/23/97.
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