Impact of fat content during grinding on particle size distribution and flow properties of milk chocolate

Author:

Bolenz Siegfried,Manske André

Publisher

Springer Science and Business Media LLC

Subject

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

Reference23 articles.

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

2. Bolenz S, Meier J, Schäpe R (2000) Milchschokoladen in Deutschland: Parameter, die die Verbraucherakzeptanz beeinflussen Teil 1+2. Zucker- und Süßwarenwirtschaft, 53 (9): 270–274; 53 (10): 309–314

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

4. Becket ST (2008) The science of chocolate, 2nd edn. RSC Publishing, ISBN: 0-85404-970-3, 978-0-85404-970-7

5. Servais C, Jones R, Roberts I (2001) The influence of PSD on the processing of food. J Food Eng 51:201–208

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