The functionality of milk powder and its relationship to chocolate mass processing, in particular the effect of milk powder manufacturing and composition on the physical properties of chocolate masses
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2003.00678.x/fullpdf
Reference20 articles.
1. Physical and Sensory Properties of Milk Chocolate Formulated with Anhydrous Milk Fat Fractions
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