Crystallization and rheological properties of soya milk chocolate produced in a ball mill

Journal of Food Engineering

Volumn 114, Issue 1, 2013, Pages 70-74

  Pajin, Biljana ^a   Dokić, Ljubica ^a   Zarić, Danica ^b   Šoronja Simović, Dragana ^a   Lončarević, Ivana ^a   Nikolić, Ivana ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b Research and Development Center   (Serbia)

Author keywords

Ball mill; Chocolate; Crystallization; Rheological properties; Soya milk

Indexed keywords

CHOCOLATE; OPTIMAL CONDITIONS; RHEOLOGICAL PROPERTY; SOYA MILK; THREE PARAMETERS;

BALL MILLS; CRYSTALLIZATION; OPTIMIZATION; RHEOLOGY;

REFINING;

GLYCINE MAX; THEOBROMA CACAO;

EID: 84866688341     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.06.024     Document Type: Article

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