Chocolate demoulding and effects of processing conditions

Journal of Food Engineering

Volumn 98, Issue 1, 2010, Pages 133-140

  Keijbets, Esther L ^a   Chen, Jianshe ^a   Vieira, Joselio ^b  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Adhesion; Chocolate; Crystallization; Demoulding; Moulding

Indexed keywords

ADHESION; CRYSTALLIZATION; MOLDING; MOLDS;

CHOCOLATE; CONTROLLING PARAMETERS; DEMOULDING; MANUFACTURING PROCESS; PROCESSING CONDITION; PROCESSING PARAMETERS; SOLIDIFICATION PROCESS; SURROUNDING ENVIRONMENT;

HUMIDITY CONTROL;

THEOBROMA CACAO;

EID: 74449088991     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.12.019     Document Type: Article

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