Shear rheology of molten crumb chocolate

Journal of Food Science

Volumn 74, Issue 2, 2009, Pages

  Taylor, J E ^a   Van Damme, I ^b   Johns, M L ^a   Routh, A F ^a   Wilson, D I ^a  

^a New Museums Site ^*  (United Kingdom)

^b Mars Chocolate   (United Kingdom)

Author keywords

Carreau; Chocolate; Krieger Dougherty; Rheology; Suspension

Indexed keywords

EMULSIFYING AGENT; SUGAR; SUNFLOWER OIL; THEOBROMA OIL; VEGETABLE OIL;

ANIMAL; ARTICLE; CACAO; CHEMISTRY; FAT INTAKE; FLOW KINETICS; HEAT; MILK; SHEAR STRENGTH; VISCOSITY;

ANIMALS; CACAO; CANDY; DIETARY FATS; EMULSIFYING AGENTS; HOT TEMPERATURE; MILK; PLANT OILS; RHEOLOGY; SHEAR STRENGTH; VISCOSITY;

ARACHIS HYPOGAEA; HELIANTHUS; THEOBROMA; THEOBROMA CACAO;

EID: 62549093938     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.01041.x     Document Type: Article

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