Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and composition - Concepedia

Concepedia

Publication | Closed Access

Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and composition

83

Citations

25

References

2008

Year

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Josélio Vieira

European Food Research and Technology

Rheological MeasurementParticle Size DistributionFunctional PropertyRheological PropertyRheologyFood EngineeringDark Chocolate

References

	Year	Citations

Page 1