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Measurement of the Rheology of Crude Oil in Equilibrium with CO2 at Reservoir Conditions
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The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using

E K Asep1, S Jinap1, A R Russly2

  • 1Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor Malaysia ; Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor Malaysia.

Journal of Food Science and Technology
|July 14, 2016
PubMed

Keywords:
Cocoa butterFlow ratePressureSelectivityTemperaturescCO2 extraction

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