Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach. OS Toker, FT Zorlucan, N Konar, O Dağlıoğlu, O Sagdic, D Şener. International Journal of Food Science Technology 52 (3), 788799, 2017. 18:
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WhatsApp: +86 18838072829DOI: / Corpus ID: ; Optimization of processing parameters of a ball mill refiner for chocolate article{Alamprese2007OptimizationOP, title={Optimization of processing parameters of a ball mill refiner for chocolate}, author={Cristina Alamprese and L. Datei and Quirico Semeraro}, journal={Journal of Food Engineering}, year={2007}, volume={83}, pages={629636 ...
WhatsApp: +86 18838072829Optimization of processing parameters of a ball mill refiner for chocolate. Article. Dec 2007; ... Quirico Semeraro; The aim of this work was to optimize the ball mill based refining process of ...
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WhatsApp: +86 18838072829Toker OS, Zorlucan FT, Konar N, Dağlıoğlu O, Sagdic O, Şener D (2017) Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach. Int J Food Sci Technol 52:788799. Article CAS Google Scholar
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