Influence of crystal promoters on sensory characteristics of heat-resistant compound chocolate-Reference-Cited by-同舟云学术

Influence of crystal promoters on sensory characteristics of heat-resistant compound chocolate

Published:2018-01-03 Issue:6 Volume:53 Page:1459-1467
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Rosales Czarina Kristine¹,Suwonsichon Suntaree¹^ORCID,Klinkesorn Utai²

Affiliation:

1. Kasetsart University Sensory and Consumer Research Center; Department of Product Development; Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand

2. Department of Food Science and Technology; Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand

Funder

Department of Product Development, Faculty of Agro-Industry, Kasetsart University

Monde Nissin (Thailand) Co., Ltd.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13725/fullpdf

Reference39 articles.

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3. Particle size and distribution and compositional effects on textural properties and appearance of dark chocolates;Afoakwa;Journal of Food Engineering,2008b

4. Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content;Do;Journal of Food Science,2007

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