Particle size reduction-Reference-Cited by-同舟云学术

Particle size reduction

Published:2017-03-07 Issue: Volume: Page:216-240
ISSN:
Container-title:Beckett's Industrial Chocolate Manufacture and Use
language:
Short-container-title:

Author:

Ziegler Gregory R.,Hogg Richard

Publisher

John Wiley & Sons, Ltd

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118923597.ch9/fullpdf

Reference40 articles.

1. Factors influencing rheological and textural qualities in chocolate - a review;Afoakwa;Trends in Food Science and Technology,2007

2. Effects of particle size distribution and composition on rheological properties of dark chocolate;Afoakwa;European Food Research and Technology,2008

3. Matrix effects on flavor volatiles release in dark chocolates varying in particle size distribution and fat content using GC-mass spectrometry and GC-olfactometry;Afoakwa;Food Chemistry,2009

4. Particle size distribution and compositional effects on textural properties and appearance of dark chocolates;Afoakwa;Journal of Food Engineering,2008

5. Aguilar , C.A. Ziegler , G.R. 1992 Spray-dried whole milk powders and the processing of chocolate 25th Anniversary Scanning Microscopy Meeting, Food Structure Program Chicago 9 12

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