Dynamic method to characterize rehydration of powdered cocoa beverage: Influence of sugar nature, quantity and size-Reference-Cited by-同舟云学术

Dynamic method to characterize rehydration of powdered cocoa beverage: Influence of sugar nature, quantity and size

Published:2014-09 Issue: Volume:264 Page:184-189
ISSN:0032-5910
Container-title:Powder Technology
language:en
Short-container-title:Powder Technology

Author:

Ben Abdelaziz I.^ORCID,Sahli A.,Bornaz S.,Scher J.,Gaiani C.^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering

Reference22 articles.

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2. Appendix IV: Draft revised standard for cocoa powders (cocoas) and dry mixtures of cocoa and sugars on Report of the nineteenth session of the Codex Committee on Cocoa Products and Chocolate;FAO,2001

3. Chocolate, Cocoa and Confectionery;Minifie,1989

4. Cocoa bean carbohydrates: roasting-induced changes and polymer interactions;Redgwell;Food Chem.,2003

5. Factors affecting instant properties of powdered cocoa beverages;Shittu;Food Chem.,2007

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