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Confectionery and Chocolate Engineering
Latest Publications
TOTAL DOCUMENTS
27
(FIVE YEARS 0)
H-INDEX
2
(FIVE YEARS 0)
Published By Wiley-Blackwell
9781444320527, 9781405194709
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Transport
Confectionery and Chocolate Engineering
◽
10.1002/9781444320527.ch12
◽
2010
◽
pp. 434-444
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Appendix 1: Data on Engineering Properties of Materials Used and Made by the Confectionery Industry
Confectionery and Chocolate Engineering
◽
10.1002/9781444320527.app1
◽
2010
◽
pp. 555-578
Keyword(s):
Engineering Properties
◽
Properties Of Materials
◽
Materials Used
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Appendix 5: Introduction to Structure
Confectionery and Chocolate Engineering
◽
10.1002/9781444320527.app5
◽
2010
◽
pp. 609-616
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Appendix 4: Fractals
Confectionery and Chocolate Engineering
◽
10.1002/9781444320527.app4
◽
2010
◽
pp. 606-608
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Evaporation
Confectionery and Chocolate Engineering
◽
10.1002/9781444320527.ch9
◽
2010
◽
pp. 289-308
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Extrusion
Confectionery and Chocolate Engineering
◽
10.1002/9781444320527.ch14
◽
2010
◽
pp. 451-468
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Principles of Food Engineering
Confectionery and Chocolate Engineering
◽
10.1002/9781444320527.ch1
◽
2010
◽
pp. 1-18
Keyword(s):
Food Engineering
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Appendix 6: Technological Lay-Outs
Confectionery and Chocolate Engineering
◽
10.1002/9781444320527.app6
◽
2010
◽
pp. 617-629
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Appendix 2: Solutions of Sucrose, Corn Syrup and other Monosaccharides and Disaccharides
Confectionery and Chocolate Engineering
◽
10.1002/9781444320527.app2
◽
2010
◽
pp. 579-581
Keyword(s):
Corn Syrup
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Mixing/Kneading
Confectionery and Chocolate Engineering
◽
10.1002/9781444320527.ch7
◽
2010
◽
pp. 263-278
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