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

International Journal of Food Science and Technology

Volumn 38, Issue 3, 2003, Pages 325-335

  Attaie, H ^a   Breitschuh, B ^a   Braun, P ^a   Windhab, E J ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

Chocolate processing; Milk fat fractions; Modified milk powder; Rheology; Roller dried spray dried milk powder

Indexed keywords

CHOCOLATE PROCESSING;

CALORIMETRY; FOOD PROCESSING; RHEOLOGY; VISCOSITY;

DAIRY PRODUCTS;

THEOBROMA; THEOBROMA CACAO;

EID: 0037229379     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2003.00678.x     Document Type: Article

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