Sigmoidoscopy
发表于 2025-3-25 19:10:24
Overview: 978-1-4613-5879-4978-1-4615-2111-2
compel
发表于 2025-3-25 21:43:41
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MAL
发表于 2025-3-26 02:36:33
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Landlocked
发表于 2025-3-26 06:11:29
Chocolate temper,phic behaviour of the fat phase. Before chocolate can be satisfactorily processed from liquid to solid, it must be tempered. This is a technique of controlled crystallization which is necessary to induce the most stable solid form of cocoa butter in the finished product.
信任
发表于 2025-3-26 11:24:50
Recipes,ocoa nibs, water and other spices. In man’s search for ‘different tastes’, this must have been one of the worst discovered. However, the addition of sugar to the mixture by the Spanish was the turning point of acceptance of this product and a direction for the future in all countries.
Infelicity
发表于 2025-3-26 15:58:54
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泛滥
发表于 2025-3-26 17:18:33
Chocolate flow properties,In this chapter the flow properties of chocolate will be limited to those of its liquid state. We will discuss (i) flow behaviour (Bingham and Casson models); (ii) flow measurement; and (iii) factors influencing flow properties.
追踪
发表于 2025-3-26 23:06:54
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平常
发表于 2025-3-27 04:10:37
Packaging,This chapter is divided into three main sections. The first deals with the various forms in which chocolate confectionery is presented and packaged, the second with the materials used in packaging chocolate confectionery and the third takes a brief look at the quality assurance methods applied to these materials,environmental issues.
粘
发表于 2025-3-27 06:27:27
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