Influence of Shearing and Time on the Rheological Properties of Milk Chocolate During Tempering

JAOCS, Journal of the American Oil Chemists' Society

Volumn 81, Issue 2, 2004, Pages 117-121

  Briggs, J L ^a   Wang, T ^b  

^a Thermo Fisher Scientific   (United States)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Chocolate; Rheology; Tempering; Viscosity

Indexed keywords

CRYSTAL STRUCTURE; CRYSTALLIZATION; HEATING; MELTING; REACTION KINETICS; RHEOLOGY; RHEOMETERS; SHEAR STRESS; TEMPERING; THERMAL EFFECTS; TORQUE; VISCOSITY;

MELTING TEMPERATURES; MILK CHOCOLATES;

FOOD PRODUCTS;

THEOBROMA CACAO;

EID: 1942445423     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-004-0868-9     Document Type: Article

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