Effect of ball‐mill process on some quality parameters of chocolate and compound chocolate: A modeling approach
Author:
Affiliation:
1. Faculty of Engineering, Department of Food EngineeringSiirt University Siirt Turkey
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13154
Reference42 articles.
1. Chocolate Science and Technology
2. Effects of particle size distribution and composition on rheological properties of dark chocolate
3. Factors influencing rheological and textural qualities in chocolate – a review
4. Optimization of processing parameters of a ball mill refiner for chocolate
5. TEXTURAL CHANGES IN CHOCOLATE CHARACTERIZED BY INSTRUMENTAL AND SENSORY TECHNIQUES
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