Publisher
Springer Science and Business Media LLC
Subject
Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry
Reference59 articles.
1. Aeschlimann JM, Beckett ST (2000) International inter-laboratory trials to determine the factors affecting the measurement of chocolate viscosity. J Texture Stud 31(5):541–576. https://doi.org/10.1111/j.1745-4603.2000.tb01019.x
2. Afoakwa EO, Paterson A, Fowler M (2008) Effects of particle size distribution and composition on rheological properties of dark chocolate. Eur Food Res Technol 226(6):1259–1268. https://doi.org/10.1007/s00217-007-0652-6
3. Afoakwa EO, Paterson A, Fowler M, Vieira J (2009) Comparison of rheological models for determining dark chocolate viscosity. Int J Food Sci Technol 44(1):162–167. https://doi.org/10.1111/j.1365-2621.2008.01710.x
4. AOAC (1990a) Fat in Cacao Products. Soxhlet Extraction Method, Official Method 963.15, 15 (ed). Association of Official Analytical Chemists International
5. AOAC (1990b) Loss on Drying (Moisture) in Cacao Products, Official Method 931.04, 15 (ed). Association of Official Analytical Chemists International
Cited by
2 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