MAKING HIGH QUALITY CHOCOLATE WITH LOWER RESOURCE CONSUMPTION

Knut Franke; Katrin Heinzelmann

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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MAKING HIGH QUALITY CHOCOLATE WITH LOWER RESOURCE CONSUMPTION

Knut Franke ¹ ; Katrin Heinzelmann

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Knut Franke; Katrin Heinzelmann. MAKING HIGH QUALITY CHOCOLATE WITH LOWER RESOURCE CONSUMPTION. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/making-high-quality-chocolate-with-lower-resource-consumption?lang=en>. Acesso em: 02 Out. 2026. Copy citation

Knut Franke, 2022, MAKING HIGH QUALITY CHOCOLATE WITH LOWER RESOURCE CONSUMPTION. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/making-high-quality-chocolate-with-lower-resource-consumption?lang=en>. Copy citation

Knut Franke. (2022, May). MAKING HIGH QUALITY CHOCOLATE WITH LOWER RESOURCE CONSUMPTION. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Knut Franke, MAKING HIGH QUALITY CHOCOLATE WITH LOWER RESOURCE CONSUMPTION. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/making-high-quality-chocolate-with-lower-resource-consumption?lang=en Copy citation

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¹ German Institute of Food Technologies

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Food Processing

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