Comparison of rheological models for determining dark chocolate viscosity

International Journal of Food Science and Technology

Volumn 44, Issue 1, 2009, Pages 162-167

  Afoakwa, Emmanuel Ohene ^a,b   Paterson, Alistair ^a   Fowler, Mark ^b   Vieira, Joselio ^b  

^a UNIVERSITY OF STRATHCLYDE   (United Kingdom)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Chocolate composition; Particle size distribution; Shear viscosity; Yield stress

Indexed keywords

THEOBROMA CACAO;

EID: 57649126176     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01710.x     Document Type: Article

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