Chocolate manufacture

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products

Volumn , Issue , 2009, Pages 11-28

  Beckett, S ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 79952319474     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845696436.1.11     Document Type: Chapter

References (7)

1. Aeschlimann J.-M., Beckett S.T. International inter-laboratory trials to determine the factors affecting the measurement of chocolate viscosity. Journal of Texture Studies 2000, 31:541-576.
2. Beckett S.T. Non-conventional machines and processes. Industrial Chocolate Manufacture and Use 2009, Wiley-Blackwell, UK. 4th edition. S.T. Beckett (Ed.).
3. Beckett S.T. The Science of Chocolate 2008, RSC, UK. 2nd edition.
4. Cook L.R. Chocolate Production and Use 1984, Harcourt Brace, New York. E.H. Meursing (Ed.).
5. Fowler M.S. Cocoa beans: from tree to factory. Industrial Chocolate Manufacture and Use 2008, Wiley-Blackwell, UK. 4th edition. S.T. Beckett (Ed.).
6. Minifie B.W. Chocolate, Cocoa and Confectionery 1980, Avi Publishing, Westport, Connecticut, USA. 2nd edition.
7. Ziegleder G. A greater understanding of your conching process 2004, Zentralfachschule der Deutschen Süsswarenwirtschaft (German Confectionery School), Solingen.