Rheology of different formulations of milk chocolate and the effect on coating thickness

Journal of Texture Studies

Volumn 37, Issue 6, 2006, Pages 668-680

  Karnjanolarn, Rattana ^a   Mccarthy, Kathryn L ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Casson model; Chocolate; Coating flow; Enrobing; Modeling; Rheology; Viscosity; Yield stress

Indexed keywords

THEOBROMA CACAO;

EID: 33751381334     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2006.00077.x     Document Type: Article

References (11)

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