Modeling grinding kinetics of fat based anhydrous pastes
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DOI: 10.1016/j.jfoodeng.2019.109732
Abstract: Abstract The objective of this research was to study the kinetics of grinding of an anhydrous paste based on hazelnut and cocoa, in stirred ball mills by means of particles size determination and rheological analysis.… read more here.
Keywords: modeling grinding; fat based; grinding kinetics; kinetics fat ... See more keywords