Chocolate flow behavior: Composition and process effects-Reference-Cited by-同舟云学术

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Chocolate flow behavior: Composition and process effects

Published:2021-10-25 Issue: Volume: Page:1-15
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Toker Omer Said¹,Pirouzian Haniyeh Rasouli²,Palabiyik Ibrahim³,Konar Nevzat⁴

Affiliation:

1. Faculty of Chemistry and Metallurgical, Department of Food Engineering, Yildiz Technical University, İstanbul, Turkey

2. Faculty of Nutrition and Food Sciences, Department of Food Science and Technology, Tabriz University of Medical Sciences, Tabriz, Iran

3. Faculty of Agriculture, Department of Food Engineering, Namik Kemal University, Tekirdağ, Turkey

4. Faculty of Agriculture, Department of Food Engineering, Eskisehir Osmangazi University, Eskisehir, Turkey

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1993782

Reference116 articles.

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

2. Afoakwa, E. O. 2010. Chocolate science and technology, 11–34. Oxford, UK: Wiley-Blackwell.

3. Effects of particle size distribution and composition on rheological properties of dark chocolate

4. Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry

5. Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate

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