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Monthly Archives: May 2009
The effect of different types of triglycerides on microstructural and macroscopic properties of fats used in confectionery coatings
Vereecken J., Smith K.W., Dewettinck K., The effect of different types of triglycerides on microstructural and macroscopic properties of fats used in confectionery coatings, AOCS 100th Annual Meeting, Orlando, May 2009
Chocolate crystallization in the cooling tunnel – What causes demolding?
Smith K.W., Talbot G., Favre L., Chocolate crystallization in the cooling tunnel – What causes demolding? AOCS 100th Annual Meeting, Orlando, May 2009