Study of the manufacturing process of Xixona Turron' influence of the variables
- Author
- MARCILLA, A; MARTINEZ, E
Univ. Alicante, dep. chemical eng., 03080 Alicante, Spain - Source
Journal of food engineering. 1994, Vol 21, Num 1, pp 61-79 ; ref : 5 ref
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Agitation Caramel Cuisson Fabrication Fluidisation Huile Masse de confiserie Modélisation Nougat Propriété rhéologique Pâte amande Température Texture Transfert chaleur Viscosité Touron
- Keyword (en)
- Agitation Caramel Cooking Manufacturing Fluidization Oil Candy mass Modeling Nougat Rheological properties Marzipan Temperature Texture Heat transfer Viscosity
- Keyword (es)
- Agitación Caramelo blando Cocción Fabricación Fluidización Aceite Masa de pastelería Modelización Turrón Propiedad rheológica Mazapán Temperatura Textura Transferencia térmica Viscosidad
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B11 Confectionery products and chocolate industries, honey
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3900870
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/0260-8774(94)90096-5 
https://dx.doi.org/10.1016/0260-8774(94)90096-5
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