INSTRUMENTAL TEXTURE STUDIES ON CHOCOLATE III. PROCESSING CONDITIONED FACTORS INFLUENCING THE TEXTURE-Reference-Cited by-同舟云学术

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INSTRUMENTAL TEXTURE STUDIES ON CHOCOLATE III. PROCESSING CONDITIONED FACTORS INFLUENCING THE TEXTURE

Published:1986-12 Issue:4 Volume:17 Page:377-399
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Studies

Author:

TSCHEUSCHNER H.-D.,MARKOV E.

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1986.tb00560.x/fullpdf

Reference8 articles.

1. G. GOPEL, 1982 . Thermostating process considering different influencing factors. Special conference ZDS Solingen.

2. L. HERRNQUIST, 1984 . Polymorphism of fats. Doctoral thesis, Lund University.

3. M.S. JEFFREY, 1984 . Texture in Confectionery Manufacture. The Manufacturing Confectioner. pp.39-44.

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2. A comparative study of thermal and textural properties of milk, white and dark chocolates;Thermochimica Acta;2019-01

3. Structure-fracture relationships in chocolate systems;LWT;2018-10

4. TEXTURAL CHANGES IN CHOCOLATE CHARACTERIZED BY INSTRUMENTAL AND SENSORY TECHNIQUES;Journal of Texture Studies;2009-08

5. Ingredient Interactions Affecting Texture and Microstructure of Confectionery Chocolate;Food Science and Technology;2005-12-20

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