Rheological Properties of Milk Chocolates as Influenced by Milk Powder Type, Emulsifier, and Cocoa Butter Equivalent Additions

Author:

Ačkar Đurđica,Škrabal Svjetlana,Šubarić Drago,Babić Jurislav,Miličević Borislav,Jozinović Antun

Publisher

Informa UK Limited

Subject

Food Science

Reference22 articles.

1. Beckett, S.T.Industrial Chocolate Manufacture and Use, Blackwell Science: West Sussex, UK, 1999; pp 57–78, 101–114, 307–322.

2. Factors influencing rheological and textural qualities in chocolate – a review

3. Rheological, textural and calorimetric modifications of dark chocolate during process

4. Scheruhn, E.Einfluß ausgewählter Milchpulvercharakteristika auf die rheologischen Eigenschaften von kakaobutterhaltigen Suspensionen vom Typ Milchschokolade[Influence of selected milk powder characteristics on the rheological properties of milk chocolate type cocoa butter suspensions. In German.], Dissertation, Technischen Universität, Berlin, 2001; p. 162.

5. Haylock, J.S. Dried dairy ingredients for confectionery. The Manufacturing Confectioner 1995,June, 65–66.

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