Effects of milk powders in milk chocolate

Journal of Dairy Science

Volumn 87, Issue 1, 2004, Pages 20-31

  Liang, B ^a   Hartel, R W ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Chocolate; Milk fat; Milk powder; Rheological property

Indexed keywords

THEOBROMA CACAO;

LIPID; SUGAR;

ANIMAL; ARTICLE; CACAO; CHEMISTRY; FLOW KINETICS; FOOD HANDLING; FOOD PRESERVATION; MILK; PARTICLE SIZE; PHYSICAL CHEMISTRY; POWDER; TEMPERATURE; TIME;

ANIMALS; CACAO; CANDY; CHEMISTRY, PHYSICAL; FOOD PRESERVATION; FOOD TECHNOLOGY; LIPIDS; MILK; PARTICLE SIZE; POWDERS; RHEOLOGY; TEMPERATURE; TIME FACTORS;

EID: 1642485882     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(04)73137-9     Document Type: Article

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