Influence of lecithin–PGPR blends on the rheological properties of chocolate-Reference-Cited by-同舟云学术

Influence of lecithin–PGPR blends on the rheological properties of chocolate

Published:2005-02 Issue:1 Volume:38 Page:41-45
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Schantz Birgit,Rohm Harald

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. Anonymous. (1998). Adjusting flow properties of the chocolate mass by means of emulsifiers. Technical memorandum, Palsgaard Industry A/S, Juelsminde.

2. The science of chocolate;Beckett,2000

3. Food texture and viscosity;Bourne,2002

4. Chocolate flow properties;Chevalley,1999

5. Chocolate production and use;Cook,1984

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