Rheological and tribological characterization of different commercial hazelnut‐based spreads
Author:
Affiliation:
1. DiSTAS – Department for Sustainable Food Process Università Cattolica del Sacro Cuore Piacenza Italy
Funder
Fondazione Cariplo
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12655
Reference49 articles.
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4. Effects of temperature, shear rate and constituents on rheological properties of tahin (sesame paste);Altay F. L.;Journal of the Science of Food and Agriculture,2005
5. The functionality of milk powder and its relationship to chocolate mass processing, in particular the effect of milk powder manufacturing and composition on the physical properties of chocolate masses;Attaie H.;International Journal of Food Science and Technology,2003
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