Improving particle size distribution and flow properties of milk chocolate produced by ball mill and blending-Reference-Cited by-同舟云学术

Improving particle size distribution and flow properties of milk chocolate produced by ball mill and blending

Published:2013-09-17 Issue:1 Volume:238 Page:139-147
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Bolenz Siegfried,Holm Marco,Langkrär Christian

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-013-2094-7.pdf

Reference24 articles.

1. Becket ST (2009) Industrial chocolate manufacture and use. Wiley, Chichester

2. Mongia G, Ziegler GR (2000) The role of particle size distribution of suspended solids in defining the flow properties of milk chocolate. Int J Food Prop 3(1):137–147

3. Ziegler GR, Hogg R (2009) Particle Size Reduction. Chapter 7: 142-166. In: Beckett ST (ed) Industrial Chocolate Manufacture and Use. Wiley, Chichester

4. Do TAL, Hargreaves JM, Wolf B, Hort J, Mitchel JR (2001) Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content. J Food Sci. doi: 10.1111/j.1750-3841.2007.00572.x

5. Farris RJ (1968) Prediction of the viscosity of multimodal suspensions from unimodal viscosity data. Trans Soc Rheol 12:281

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