Electrohydrodynamic spraying of chocolate

Journal of Food Processing and Preservation

Volumn 35, Issue 4, 2011, Pages 542-549

  Gorty, A V ^a   Barringer, S A ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

APPARENT VISCOSITY; DROP SIZE; ELECTRICAL RESISTIVITY; ELECTROHYDRODYNAMIC ATOMIZATION; FAT CONTENTS; INCREASING VISCOSITY; SPRAY QUALITY; YIELD VALUE;

DROPS; ELECTRIC CONDUCTIVITY; PHOSPHOLIPIDS; VISCOSITY;

ELECTROHYDRODYNAMICS;

THEOBROMA CACAO;

EID: 79960528270     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2010.00500.x     Document Type: Article

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