| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6488584 | Food and Bioproducts Processing | 2015 | 9 Pages |
Abstract
- The mixing process of a traditional Mexican molinillo was characterised.
- High speed video revealed the role of slots and teeth of the molinillo.
- The position of the molinillo determines the solid dispersion and the foam production.
- The content of cocoa in chocolate samples influences the foam quantity produced.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Bioengineering
Authors
Alehlà HolguÃn-Salas, Diana López-López, Gabriel Corkidi, Enrique Galindo,