Adjuncts—Filling Creams, Inclusions, Cacao and Chocolate-Reference-Cited by-同舟云学术

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Adjuncts—Filling Creams, Inclusions, Cacao and Chocolate

Published:2017 Issue: Volume: Page:313-404
ISSN:
Container-title:Wafer and Waffle
language:
Short-container-title:

Author:

Tiefenbacher Karl F.

Publisher

Elsevier

Reference47 articles.

1. Peanuts as functional food: a review;Arya;J. Food Sci. Technol.,2016

2. The expansion of wafer and its relation to the cracking of chocolate and ‘bakers’ chocolate coatings;Barron;J. Food Technol.,1977

3. The Science of Chocolate;Beckett,2000

4. Industrial Chocolate Manufacture and Use,2008

5. Industrial Chocolate Manufacture and Use,2009

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1. Importance of rheological properties in enrobing efficiency of dark chocolate: application in wafer products;International Journal of Food Science & Technology;2023-09-14

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3. Sustainability on Bread: How Fiber-Rich Currant Pomace Affects Rheological and Sensory Properties of Sweet Fat-Based Spreads;Foods;2023-03-20

4. Gluten Free Edible Films, Coatings and Toppings;Designing Gluten Free Bakery and Pasta Products;2023

5. From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action;International Journal of Molecular Sciences;2022-11-18

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