Vacuum-induced Bubble Formation in Liquid-tempered Chocolate
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb07090.x/fullpdf
Reference21 articles.
1. International inter-laboratory trials to determine the factors affecting the measurement of chocolate viscosity;Aeschlimann;J Texture Stud,2000
2. Computed Tomography
3. Casson model for chocolate, friend or foe;Beckett;Manufactur Confect,2001
4. Creation and characterization of aerated food products;Campbell;Trends Food Sci Technol,1999
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