The impact of grinding intensity on particle properties and rheology of dark chocolate
Author:
Funder
FEI
AiF
BMWi
Publisher
Elsevier BV
Subject
Food Science
Reference17 articles.
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3. Optimisation of processing conditions and rheological properties using Stephan mixer as conche in small-scale chocolate processing;Aidoo;International Journal of Food Science and Technology,2014
4. Optimization of processing parameters of a ball mill refiner for chocolate;Alamprese;Journal of Food Engineering,2007
5. Influence of individual phospholipids on the physical properties of oil-based suspensions;Arnold;Journal of the American Oil Chemists’ Society,2014
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