About physical-chemical factors their changes during manufacturing and influence on the rheological and structural properties of chocolate like model systems
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Author
Date
2000Type
- Doctoral Thesis
ETH Bibliography
yes
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Permanent link
https://doi.org/10.3929/ethz-a-004175957Publication status
publishedExternal links
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Contributors
Examiner: Windhab, Erich J.
Journal / series
Food process engineeringVolume
Publisher
Laboratory of Food Process Engineering, Swiss Federal Institute of Technology Zürich (ETH) ZürichSubject
MATHEMATICAL MODELING AND COMPUTER APPLICATIONS IN FOOD TECHNOLOGY; MODELLRECHNUNG UND COMPUTERANWENDUNGEN IN DER LEBENSMITTELTECHNOLOGIE; CHOCOLATE + CHOCOLATE TECHNOLOGY + CHOCOLATE INDUSTRY (FOOD INDUSTRY); PHYSIKALISCHE LEBENSMITTELEIGENSCHAFTEN (HUMANERNÄHRUNG); LEBENSMITTEL-RHEOLOGIE (LEBENSMITTELINDUSTRIE); SCHOKOLADE + SCHOKOLADENTECHNOLOGIE + SCHOKOLADENINDUSTRIE (LEBENSMITTELINDUSTRIE); PHYSICAL FOOD CHARACTERISTICS (HUMAN NUTRITION); FOOD RHEOLOGY (FOOD INDUSTRY)Organisational unit
03345 - Windhab, Erich Josef (emeritus) / Windhab, Erich Josef (emeritus)
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ETH Bibliography
yes
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