Effects of replacing skim milk powder with soy flour and ball mill refining time on particle size and rheological properties of compound chocolate

Journal of Agricultural Science and Technology

Volumn 15, Issue 1, 2012, Pages 125-135

  Yeganehzad, S ^a,b   Mazaheri Tehrani, M ^a   Mohebbi, M ^a   Habibi Najafi, M B ^a   Baratian, Z ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b RESEARCH INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY RIFST   (Iran)

Author keywords

Ball mill refining time; Compound chocolate; Particle size; Rheological properties; Soy flour

Indexed keywords

GLYCINE MAX; THEOBROMA CACAO;

EID: 84872443762     PISSN: 16807073     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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