giovedì 02 Maggio 2024
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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...

MILK MODIFIES COFFEE SENSORY PROPERTIES AND REVEALS UNEXPECTED NOTES – LUNGO STUDY

Puget S1, Pivrnec M.1 1 Nestlé Nespresso, Lausanne, Switzerland. E-mail: sabine.puget@nespresso.com More than half of coffee beverages worldwide are drunk in combination with milk. The most...

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