Viscosity of cocoa butter

Ales Landfeld Department of Food Engineering, Food Research Institute Prague, Radiova 7, Prague 10, 102 31, Czech Republic

Pavla Novotna Department of Food Engineering, Food Research Institute Prague, Radiova 7, Prague 10, 102 31, Czech Republic

Jan Strohalm Department of Food Engineering, Food Research Institute Prague, Radiova 7, Prague 10, 102 31, Czech Republic

Milan Houska Department of Food Engineering, Food Research Institute Prague, Radiova 7, Prague 10, 102 31, Czech Republic Phone: +420 2702331 Fax: +420 2702331 E-mail: [email protected]

Karel Kyhos Department of Food Engineering, Food Research Institute Prague, Radiova 7, Prague 10, 102 31, Czech Republic

References

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Finke , A. 1990 . Rheologische Eigenschaften von Kakaobutter ‐ Dispersionen mit Schokoladennhaltshomponenten , Der Fakultät für Maschinenwesen des Wissenschftlichen Rates der Technischen Universität Dresden . PhD thesis (in German)
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Rapoport , A. and Sosnovskij , L. B. 1951 . Technologija konditerskogo proizvodstva, Piscepromizdat, Moscow (in Russian)
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Ulbrecht , J. and Mitschka , P. 1965 . Chemical Engineering of non‐Newtonian Fluids , 22 Prague : CSAV Publishers . (in Czech)
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Viscosity of cocoa butter

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