CIMBALI M2
venerdì 22 Novembre 2024
  • CIMBALI M2
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COCOTEA 46 THE INFLUENCE OF DIFFERENT PROCESS STEPS ON THE RHEOLOGICAL AND MELTING PROPERTIES OF DARK AND MILK CHOCOLATE

Glicerina V.1,2, Balestra F.1 Dalla Rosa M.1,2 Romani S.1,21Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, Cesena...

COCOTEA / 14 – EVIDENCE OF DIFFERENT FLAVOR FORMATION DYNAMICS BY ROASTING COFFEE FROM DIFFERENT ORIGINS: ONLINE ANALYSIS WITH PTR-TOF-MS

Gloess A.N.1, Vietri A.2, Bongers S.3, Koziorowski T.3, Yeretzian C.1 1 Zurich University of Applied Science, Institute of Chemistry and Biological Chemistry, Wädenswil, Switzerland. 2 Zurich...

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