Characterization of chocolate microstructure: development and comparison of microscopy techniques to evaluate cocoa butter crystallization

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dc.contributor.authorBalestra, Lucile
dc.contributor.departmentChalmers tekniska högskola / Institutionen för kemi- och biotekniksv
dc.contributor.departmentChalmers University of Technology / Department of Chemical and Biological Engineeringen
dc.date.accessioned2019-07-03T13:18:08Z
dc.date.available2019-07-03T13:18:08Z
dc.date.issued2013
dc.identifier.urihttps://hdl.handle.net/20.500.12380/185529
dc.language.isoeng
dc.setspec.uppsokPhysicsChemistryMaths
dc.subjectLivsmedelsvetenskap
dc.subjectIndustriell bioteknik
dc.subjectLivsvetenskaper
dc.subjectFood Science
dc.subjectIndustrial Biotechnology
dc.subjectLife Science
dc.titleCharacterization of chocolate microstructure: development and comparison of microscopy techniques to evaluate cocoa butter crystallization
dc.type.degreeExamensarbete för masterexamensv
dc.type.degreeMaster Thesisen
dc.type.uppsokH
local.programmeBiotechnology (MPBIO), MSc
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