Article ID Journal Published Year Pages File Type
10278414 Journal of Food Engineering 2005 7 Pages PDF
Abstract
Change of chemical composition of cocoa drink had an influence on the mixture's sorption properties. Water vapour sorption capacity depended on properties of individual components. The best results were obtained for a coated mixture with composition: 20% cocoa + 80% sugar.
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Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Preview
The influence of ingredients distribution on properties of agglomerated cocoa products
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