Thickening of molten white chocolates during storage

LWT

Volumn 37, Issue 7, 2004, Pages 771-778

  Ziegleder, Gottfried ^a   Amanitis, Aristeidis ^a   Hornik, Holger ^a  

^a FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

Author keywords

Amorphous lactose; Chocolate; Flow properties; Milk powder; Sorption isotherms

Indexed keywords

THEOBROMA CACAO;

EID: 3843141459     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.02.016     Document Type: Article

References (23)

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