PACK
发表于 2025-3-25 05:03:01
Cocoa bean production and transport,leafy head ofthe tree which, in a cocoa plantation,joins with those of its neighbours to give a dense canopy. The heavy continuous shade from the canopy prevents weed growth to a large extent (Figure 2.1).
Digest
发表于 2025-3-25 10:46:19
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Pedagogy
发表于 2025-3-25 13:29:54
978-1-4613-5879-4Springer Science+Business Media Dordrecht 1994
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.