“…Time-temperature warming curves were used to obtain liquidus temperatures. The determinations were made using quickly frozen samples thus ensuring an homogeneous distribution of the components in the initial solid (2,3).…”
“…Time-temperature warming curves were used to obtain liquidus temperatures. The determinations were made using quickly frozen samples thus ensuring an homogeneous distribution of the components in the initial solid (2,3).…”
Gleichmai3ige Qualitat und Feinheit erreicht man dann, sollen nicht dauernd verandert werden, sonst andert man auch die Feinheit und damit die Schokolade-Qualitst. wenn man folgende Punkte beachtet:
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