Rheological behaviour and microstructural properties of dark chocolate produced by combination of a ball mill and a liquefier device as small scale chocolate production system-Reference-Cited by-同舟云学术

Rheological behaviour and microstructural properties of dark chocolate produced by combination of a ball mill and a liquefier device as small scale chocolate production system

Published:2019-02 Issue: Volume:100 Page:10-19
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Saputro Arifin Dwi^ORCID,Van de Walle Davy,Caiquo Bobby Antan,Hinneh Michael,Kluczykoff Martina,Dewettinck Koen

Funder

Government of Indonesia

Lembaga Pengelola Dana Pendidikan, LPDP

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Chocolate science and technology;Afoakwa,2010

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3. Effects of particle size distribution and composition on rheological properties of dark chocolate;Afoakwa;European Food Research and Technology,2008

4. The science of chocolate;Beckett,2008

5. Industrial chocolate manufacture and use;Beckett,2009

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