Chocolate flow properties-Reference-Cited by-同舟云学术

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Chocolate flow properties

Published:1994 Issue: Volume: Page:139-155
ISSN:
Container-title:Industrial Chocolate Manufacture and Use
language:
Short-container-title:

Author:

Chevalley J.

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4615-2111-2_10.pdf

Reference35 articles.

1. Steiner, E.H. Rev. Int. Choc. 13 (1958) 290–295.

2. Office International du Cacao et du Chocolat. Analytical Methods (E/1973) 10; Rev. Int. Choc. (1973) (Sept.) 216–218.

3. Robbins, J.W. Manuf. Conf. 59 (1979) (May) 38–44.

4. Solstad, O. Manuf. Conf. 63 (1983) (Aug.) 41–42.

5. Marquardt, W. Zucker und Süsswarenwirtschaft 33(12) (1980) 391–396.

Cited by 15 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Flow behaviors of multiple molten chocolate matrices: Appropriate curve fitting models and impact of different types of surfactants;Journal of Food Engineering;2024-02

2. Nutritional value and acceptability of chocolate with high cocoa content and green banana biomass;LWT;2024-01

3. Importance of rheological properties in enrobing efficiency of dark chocolate: application in wafer products;International Journal of Food Science & Technology;2023-09-14

4. Accurate Evaluation of the Flow Properties of Molten Chocolate: Circumventing Artefacts;Food Analytical Methods;2022-09-15

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