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صنایع غذایی::
جریان پذیری
13 Controlling the rheology of chocolate and fillings . . . . . . . . . . . . . . . 255
13.3 How to measure the rheology of chocolate and fillings . . . . . . . 259
13.5 Factors affecting chocolate rheology . . . . . . . . . . . . . . . . . . . . . 265
13.6 The rheology of fillings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 273
bloom, as well as the shelf-life, rheology and microstructure of chocolate.
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