Physical and chemical properties of dark chocolate processed using spinning disc reactor technology – effects of disc temperature and residence time

Mahmood Akhtar; Georgios Koutsidis; Philip Shiu-Kin Chan; Ushmi Kanjee; Graham Clayton

doi:10.1616/1750-2683.0047

Physical and chemical properties of dark chocolate processed using spinning disc reactor technology – effects of disc temperature and residence time

Mahmood Akhtar, Georgios Koutsidis, Philip Shiu-Kin Chan, Ushmi Kanjee, Graham Clayton

Applied Sciences Department

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	7-14
Journal	Food Manufacturing Efficiency
Volume	3
Issue number	1
DOIs	https://doi.org/10.1616/1750-2683.0047
Publication status	Published - 2010

Access to Document

10.1616/1750-2683.0047

Cite this

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title = "Physical and chemical properties of dark chocolate processed using spinning disc reactor technology – effects of disc temperature and residence time",

author = "Mahmood Akhtar and Georgios Koutsidis and Chan, {Philip Shiu-Kin} and Ushmi Kanjee and Graham Clayton",

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AU - Koutsidis, Georgios

AU - Chan, Philip Shiu-Kin

AU - Kanjee, Ushmi

AU - Clayton, Graham

PY - 2010

Y1 - 2010

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