Bubble-Included Chocolate: Relating Structure with Sensory Response
Author:
Publisher
Wiley
Subject
Food Science
Reference9 articles.
1. Creation and characterisation of aerated food products
2. J Haedelt . 2005 . An investigation into bubble inclusion into liquid chocolate [PhD thesis ]. School of Food Biosciences. U.K.: Univ. of Reading
3. Vacuum-induced Bubble Formation in Liquid-tempered Chocolate
4. Transient development of whipped cream properties
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