Physical and chemical properties of dark chocolate processed using spinning disc reactor technology – effects of disc temperature and residence time

Akhtar, Mahmood, Koutsidis, Georgios, Chan, Philip Shiu-Kin, Kanjee, Ushmi and Clayton, Graham (2010) Physical and chemical properties of dark chocolate processed using spinning disc reactor technology – effects of disc temperature and residence time. Food Manufacturing Efficiency, 3 (1). pp. 7-14. ISSN 1750-2683

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Official URL: http://dx.doi.org/10.1616/1750-2683.0047
Item Type: Article
Subjects: B400 Nutrition
C100 Biology
Department: Faculties > Health and Life Sciences > School of Life Sciences > Applied Sciences
Depositing User: Ellen Cole
Date Deposited: 09 May 2012 10:04
Last Modified: 10 Aug 2015 11:42
URI: http://nrl.northumbria.ac.uk/id/eprint/6863

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