Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Stefania Mainardi"'
Publikováno v:
Food and Bioproducts Processing. 105:147-156
The refining of an anhydrous hazelnut and cocoa paste in a pilot stirred ball mill was characterized by using a design of experiments approach. Data from a central composite design analyzed by response surface models allowed to assess that the main e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77f5ae62d916830e66812ea8a6930bde
https://doi.org/10.1016/j.fbp.2017.07.004
https://doi.org/10.1016/j.fbp.2017.07.004
Autor:
Stefania Mainardi, Vincenzo Armini, Silvana Cavella, Nicoletta A. Miele, Marcello Fidaleo, Roberto Nardi
Publikováno v:
LWT - Food Science and Technology. 79:242-250
Refining of an anhydrous hazelnut and cocoa based paste for ice cream in a stirred ball mill was characterized in terms of energy use and product viscosity, particle size and sensory characteristics. With a specific milling power of 0.03 kW per kg of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17638908a64cd3e667a86b841ea38b77
https://doi.org/10.1016/j.lwt.2017.01.046
https://doi.org/10.1016/j.lwt.2017.01.046