Semi-solid processing of chocolate and cocoa butter: The experimental correlation of process rheology with microstructure

Food and Bioproducts Processing

Volumn 84, Issue 2 C, 2006, Pages 95-101

  Engmann, J ^a   Mackley, M R ^a  

^a UNIVERSITY OF CAMBRIDGE   (United Kingdom)

Author keywords

Chocolate; Cocoa butter; Extrusion; Microstructure; Process history; Rheology; X ray diffraction

Indexed keywords

CORRELATION METHODS; FOOD PRODUCTS; MICROSTRUCTURE; RHEOLOGY; RHEOMETERS; X RAY DIFFRACTION ANALYSIS;

CHOCOLATE; COCOA BUTTER; PROCESS HISTORY; X-RAY FACILITY;

FOOD PROCESSING;

THEOBROMA; THEOBROMA CACAO;

EID: 33745532833     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/fbp.05104     Document Type: Article

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