The effect of shear rate, temperature, sugar and emulsifier on the tempering of cocoa butter
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference14 articles.
1. The science of chocolate;Beckett,2000
2. In-line measurement of tempered cocoa butter and chocolate by means of near-infrared spectroscopy;Bolliger;Journal of the American Oil Chemists Society,1999
3. Influence of shearing and time on the rheological properties of milk chocolate during tempering;Briggs;Journal of the American Oil Chemists Society,2004
4. The influence of food emulsifiers on fat and sugar dispersions in oils. II. Rheology, colloidal forces;Johansson;Journal of the American Oil Chemists Society,1992
5. Tempering of chocolate in a scraped surface heat exchanger;Loisel;Journal of Food Science,1997
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