Author:
Bonarius Gijsbert A.,Vieira Josélio B.,van der Goot Atze Jan,Bodnár Igor
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference28 articles.
1. Chocolate science and technology;Afoakwa,2010
2. Effects of particle size distribution and composition on rheological properties of dark chocolate;Afoakwa;European Food Research and Technology,2007
3. Factors influencing rheological and textural qualities in chocolate – a review;Afoakwa;Trends in Food Science & Technology,2007
4. Babin, H., Dickinson, E., Chisholm, H. & Beckett, S. (2003). 3rd International Symposium on Food Rheology and Structure, ETH Zürich, pp. 323–327.
5. Interactions in dispersions of sugar particles in food oils: influence of emulsifier;Babin;Food Hydrocolloids,2005
Cited by
18 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献