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University of Birmingham
Course description:
Research topics include: interaction between process history and product structure and flavour, including thermal and crystallisation events in chocolate tempering, and development of computer models for such processes;...
Hours of study:Full time
University of Birmingham
Course description:
Research topics include: interaction between process history and product structure and flavour, including thermal and crystallisation events in chocolate tempering, and development of computer models for such processes;...
Hours of study:Full time
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