Optimisation of processing conditions and rheological properties using stephan mixer as conche in small-scale chocolate processing
Author:
Affiliation:
1. Department of Food Quality and Food Safety; Ghent University; Gent Belgium
2. Department of Nutrition & Food Science; University of Ghana; Legon Accra Ghana
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Reference24 articles.
1. International inter-laboratory trials to determine the factors affecting the measurement of chocolate viscosity;Aeschlimann;Journal of Texture Studies,2000
2. Chocolate Science and Technology
3. Factors influencing rheological and textural qualities in chocolate - a review;Afoakwa;Trends in Food Science and Technology,2007
4. Comparison of rheological models for determining dark chocolate viscosity;Afoakwa;International Journal of Food Science and Technology,2009
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