Viscosity and microwave cooking properties of sugar/milkfat composites

Journal of Food Lipids

Volumn 4, Issue 1, 1997, Pages 37-49

  Onwulata, C I ^a   Holsinger, V H ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 18444389967     PISSN: 10657258     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4522.1997.tb00079.x     Document Type: Article

References (7)

1. AOAC. 1984. Official Methods of Analysis, 14th Ed. Association of Official Analytical Chemists, Washington, D.C.
2. CHEVALLEY, J. 1991. An adaptation of the Casson equation for the rheology of chocolate. J. Texture Studies 22, 219-229.
3. FELLENZ, D.C. and MOPPETT, F.K. 1991. Browning agent enhances visual appeal of microwaved foods. Food Technol. 45(6), 111.
4. GEORGE, R.M. 1993. Recent progress in product, package and process design for microwaveable foods. Trends in Food Sci. Technol. 4, 390-394.
5. GINGRICH, B.L. and DIMICKI, P. S. 1979. Effect of ingredient formulation on the quality of milk caramels. Lebensm. -wiss. u-Technol. 12, 108-114.
6. JEFFERY, M.S. 1993. Key functional properties of sucrose in chocolate and sugar confectionery. Food Technol. 47(1), 141-144.
7. JENSEN, R.G. (ed.) 1995. Handbook of Milk Composition. pp. 718-720, Academic Press, San Diego, CA.