Effect of cocoa butter replacement with a β-glucan-rich hydrocolloid (C-trim30) on the rheological and tribological properties of chocolates

Journal of the Science of Food and Agriculture

Volumn 89, Issue 1, 2009, Pages 163-167

  Lee, Suyong ^a   Biresaw, Girma ^b   Kinney, Mary P ^b   Inglett, George E ^b  

^a Sejong University   (South Korea)

^b NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

glucan; Chocolate; Hydrocolloid; Rheology; Tribology

Indexed keywords

THEOBROMA; THEOBROMA CACAO;

EID: 58549109619     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3424     Document Type: Article

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