Influence of lecithin-PGPR blends on the rheological properties of chocolate

LWT

Volumn 38, Issue 1, 2005, Pages 41-45

  Schantz, Birgit ^a   Rohm, Harald ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Chocolate; Emulsifier; Lecithin; PGPR; Rheology

Indexed keywords

APPROXIMATION THEORY; CONCENTRATION (PROCESS); FLOW MEASUREMENT; RHEOLOGY; VISCOSITY; YIELD STRESS;

CHOCOLATE; EMUSIFIERS; POLYGLYCEROLS; RHEOMETRY;

FOOD PRODUCTS;

THEOBROMA CACAO;

EID: 19544384939     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.03.014     Document Type: Article

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