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Chocolate temper meter (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Chocolate temper meter" in English language version.

refsWebsite
Global rank English rank
3books.google.com
3rd place
3rd place

books.google.com

  • Padley, Fred B.; Fred B. Padley (1997). Lipid technologies and applications. CRC Press. p. 397. ISBN 978-0-8247-9838-3. Retrieved 27 August 2010.
  • Hartel, Richard W. (1998). "Phase Transitions in Chocolate and Coatings". In M. A. Rao, Richard W. Hartel (ed.). Phase/state transitions in foods: chemical, structural, and rheological changes. CRC Press. pp. 217–52. ISBN 978-0-8247-0179-6. Retrieved 27 August 2010.
  • Manley, Duncan J. R. (1998). Secondary processing in biscuit manufacturing: chocolate enrobing, moulding, sandwich creaming, icing, application of jam, marshmallow, caramel, troubleshooting tips, Volume 4. Woodhead. ISBN 978-1-85573-296-4.