Chocolate demoulding and effects of processing conditions

Author:

Keijbets Esther L.,Chen Jianshe,Vieira Joselio

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. Factors influencing rheological and textural qualities in chocolate – a review;Afoakwa;Trends in Food Science and Technology,2007

2. Fat migration in chocolate: diffusion or capillary flow in a particulate solid? A hypothesis paper;Aguilera;Journal of Food Science,2004

3. Ingredient interactions affecting texture and microstructure of confectionery chocolate;Awad,2006

4. A stepscan differential scanning calorimetry study of the thermal behavior of chocolate;Baicoo;Food Biophysics,2006

5. Non-conventional machines and processes;Beckett,1999

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