Viscosity of Cocoa and Chocolate Products

Bibliographic Details
Main Authors:	Eischen Jean-Claude, Windhab Erich J.
Format:	Article
Language:	English
Published:	De Gruyter 2002-02-01
Series:	Applied Rheology
Online Access:	https://doi.org/10.1515/arh-2002-0020

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spelling	doaj-7a84f81a2cd64a4b8cb343096e588f762021-09-06T19:39:59ZengDe GruyterApplied Rheology1617-81062002-02-01121323410.1515/arh-2002-0020Viscosity of Cocoa and Chocolate ProductsEischen Jean-Claude0Windhab Erich J.1ETH Zürich, Food Process Engineering, 8092Zürich, Switzerland, Fax: x41.1.6321155ETH Zürich, Food Process Engineering, 8092Zürich, Switzerland, Fax: x41.1.6321155https://doi.org/10.1515/arh-2002-0020
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Eischen Jean-Claude Windhab Erich J.
spellingShingle	Eischen Jean-Claude Windhab Erich J. Viscosity of Cocoa and Chocolate Products Applied Rheology
author_facet	Eischen Jean-Claude Windhab Erich J.
author_sort	Eischen Jean-Claude
title	Viscosity of Cocoa and Chocolate Products
title_short	Viscosity of Cocoa and Chocolate Products
title_full	Viscosity of Cocoa and Chocolate Products
title_fullStr	Viscosity of Cocoa and Chocolate Products
title_full_unstemmed	Viscosity of Cocoa and Chocolate Products
title_sort	viscosity of cocoa and chocolate products
publisher	De Gruyter
series	Applied Rheology
issn	1617-8106
publishDate	2002-02-01
url	https://doi.org/10.1515/arh-2002-0020
work_keys_str_mv	AT eischenjeanclaude viscosityofcocoaandchocolateproducts AT windhaberichj viscosityofcocoaandchocolateproducts
_version_	1717769569683111936

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