Adjusting flow properties of molten milk chocolate by means of emulsifiers and fat

Journal of Food Process Engineering

Volumn 34, Issue 2, 2011, Pages 317-331

  Ghorbel, Dorra ^a   Saïdi, Insaf ^a   Slema, Mourad Ben ^a   Gharsallah, Mouna ^b  

^a UNIVERSITY OF CARTHAGE   (Tunisia)

^b SOTUCHOC   (Tunisia)

Author keywords

[No Author keywords available]

Indexed keywords

CASSON PLASTIC VISCOSITY; CENTRAL COMPOSITE; COAXIAL CYLINDERS; COCOA BUTTER; EXPERIMENTAL DESIGN; FAT CONTENTS; FLOW CURVES; FLOW PROPERTIES; MILK CHOCOLATE; POLYGLYCEROLS; POLYRICINOLEATE; RHEOLOGICAL PROPERTY; ROTARY VISCOMETER; SHEAR RATES; SOY LECITHIN;

BEVERAGES; CYLINDERS (SHAPES); EMULSIFICATION; RHEOLOGY; SHEAR DEFORMATION; STRAIN RATE; YIELD STRESS;

PHOSPHOLIPIDS;

THEOBROMA; THEOBROMA CACAO;

EID: 79953223672     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2009.00359.x     Document Type: Article

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