Impact of Limonene on the Physical Properties of Reduced Fat Chocolate-Reference-Cited by-同舟云学术

Impact of Limonene on the Physical Properties of Reduced Fat Chocolate

Published:2008-08-16 Issue:10 Volume:85 Page:911-920
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Do T.-A. L.,Vieira J.,Hargreaves J. M.,Wolf B.,Mitchell J. R.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference36 articles.

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2. Spearing N (2007) The effect of fat on the texture of milk chocolate. School of Biosciences, Division of Food Sciences, The University of Nottingham, Nottingham, UK

3. Do T-AL (2007) Impact of particle size distribution on rheological and textural properties of reduced fat chocolates. J Food Sci 72:541–552

4. 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 3:137–147

5. Hugelshofer D (2000) Structural and rheological properties of concentrated suspensions mixed with an emulsion. ETH, Zurich

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