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
Cited by
55 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