Thermal, structural and rheological characteristics of dark chocolate with different compositions

Journal of Food Engineering

Volumn 116, Issue 1, 2013, Pages 97-108

  Fernandes, Vanessa A ^a   Müller, Alejandro J ^a   Sandoval, Aleida J ^a  

^a UNIVERSIDAD SIMÓN BOLÍVAR   (Venezuela)

Author keywords

Avrami equation; Butter; Chocolate; Cocoa; Crystallization; Polymorphism

Indexed keywords

CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; PARTICLE SIZE; POLYMORPHISM; RHEOLOGY; SHEAR FLOW; YIELD STRESS;

AVRAMI EQUATIONS; BUTTER; CHOCOLATE; CRYSTALLIZATION TEMPERATURE; KINETICS OF CRYSTALLIZATION; POLARIZED LIGHT OPTICAL MICROSCOPIES; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL MEASUREMENTS;

COCOA;

EID: 84876120141     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.12.002     Document Type: Article

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