Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and composition

Author:

Afoakwa Emmanuel Ohene,Paterson Alistair,Fowler Mark,Vieira Joselio

Publisher

Springer Science and Business Media LLC

Subject

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

Reference39 articles.

1. Afoakwa EO, Paterson A, Fowler M (2007) Trends Food Sci Technol 18:290–298. doi: 10.1016/j.tifs.2007.02.002

2. Servais C, Ranc H, Roberts ID (2004) J Texture Stud 34:467–497. doi: 10.1111/j.1745-4603.2003.tb01077.x

3. Chevalley J (1999) In: Beckett ST (ed) Industrial chocolate manufacture and use. Chapman & Hall, New York, pp 182–199

4. International Confectionery Association (ICA) (2000) Viscosity of cocoa and chocolate products. Analytical method 46. Available from CAOBISCO, rue Defacqz 1, B-1000 Bruxelles, Belgium

5. Doraiswamy D, Mujumdar AM, Tsao I, Beris A, Metzner AB (1991) J Rheol 35:647–685

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