Open AccessA SUPERCRITICAL PROCESS TO PRODUCE COCOA BUTTER AND CHOCOLATE PARTICLES FOR THE SEEDING OF CHOCOLATE
Author(s) -
Jeanjacques Letourneau,
Katja Englert,
Élisabeth Rodier,
Jacques Fages
Publication year - 2004
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - supercritical fluid , emulsion , materials science , differential scanning calorimetry , particle size , milk chocolate , autoclave , particle size distribution , chemistry , food science , metallurgy , organic chemistry , physics , thermodynamics