On-line estimation for predicting the “Conching Degree” (CD) and the viscosity of chocolate

Camila González; Elly V. Acosta; Juan Camilo Mazo Rivas; Diego A. Muñoz; Hernán Darío Álvarez Zapata

doi:10.1016/j.jfoodeng.2021.110826

On-line estimation for predicting the “Conching Degree” (CD) and the viscosity of chocolate

Camila González, Elly V. Acosta, Juan Camilo Mazo Rivas, Diego A. Muñoz, Hernán Darío Álvarez Zapata

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

Original language	Undefined/Unknown
Journal	Journal of Food Engineering
DOIs	https://doi.org/10.1016/j.jfoodeng.2021.110826
Publication status	Published - Mar 2022

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10.1016/j.jfoodeng.2021.110826

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title = "On-line estimation for predicting the “Conching Degree” (CD) and the viscosity of chocolate",

author = "Camila Gonz{\'a}lez and Acosta, {Elly V.} and Rivas, {Juan Camilo Mazo} and Mu{\~n}oz, {Diego A.} and {{\'A}lvarez Zapata}, {Hern{\'a}n Dar{\'i}o}",

year = "2022",

month = mar,

doi = "10.1016/j.jfoodeng.2021.110826",

language = "Indefinido/desconocido",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier Limited",

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TY - JOUR

T1 - On-line estimation for predicting the “Conching Degree” (CD) and the viscosity of chocolate

AU - González, Camila

AU - Acosta, Elly V.

AU - Rivas, Juan Camilo Mazo

AU - Muñoz, Diego A.

AU - Álvarez Zapata, Hernán Darío

PY - 2022/3

Y1 - 2022/3

UR - https://doi.org/10.1016/j.jfoodeng.2021.110826

U2 - 10.1016/j.jfoodeng.2021.110826

DO - 10.1016/j.jfoodeng.2021.110826

M3 - Artículo

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

ER -

On-line estimation for predicting the “Conching Degree” (CD) and the viscosity of chocolate

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