Study of the structural properties of goat's milk chocolates with different concentrations of cocoa mass-Reference-Cited by-同舟云学术

Study of the structural properties of goat's milk chocolates with different concentrations of cocoa mass

Published:2019-07-24 Issue:6 Volume:50 Page:547-555
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Jesus Silva Grazielly¹,Gonçalves Ben‐Hur Ramos Ferreira¹²,Jesus Josane Cardim¹,Vidigal Márcia Cristina Teixeira Ribeiro³,Minim Luis Antonio³,Ferreira Sukarno Olavo⁴,Bonomo Renata Cristina Ferreira¹,Ferrão Sibelli Passini Barbosa¹^ORCID

Affiliation:

1. Program in Food Engineering and ScienceUniversidade Estadual do Sudoeste da Bahia (UESB) Itapetinga Brazil

2. Tecno‐Sciences and Innovation Training CenterUniversidade Federal do Sul da Bahia (UFSB) Itabuna Brazil

3. Department of Food TechnologyUniversidade Federal de Viçosa (UFV) Viçosa Brazil

4. Physics DepartmentUniversidade Federal de Viçosa (UFV) Viçosa Brazil

Funder

Fundação de Amparo à Pesquisa do Estado da Bahia

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12463

Reference30 articles.

1. Factors influencing rheological and textural qualities in chocolate – a review

2. Effects of particle size distribution and composition on rheological properties of dark chocolate

3. Particle size distribution and compositional effects on textural properties and appearance of dark chocolates

4. Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate;Afoakwa E. O.;Journal of Food Engineering,2009

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