Confectionery and Chocolate Engineering
Latest Publications

TOTAL DOCUMENTS

27

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H-INDEX

2

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Published By Wiley-Blackwell

9781444320527, 9781405194709

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

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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