Decrease of the amount of fat in chocolate at constant viscosity by optimizing the particle size distribution of chocolate - Concepedia

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Decrease of the amount of fat in chocolate at constant viscosity by optimizing the particle size distribution of chocolate

20

Citations

17

References

2022

Year

Janine Deou, Hela Bessaies-Bey, Fabien Declercq, Paul Smith, Stéphane Debon, Joël Wallecan, Nicolas Roussel

Food ColloidParticle Size DistributionFood PhysicRheologyFood EngineeringConstant Viscosity

References

	Year	Citations

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