Impact of fat content during grinding on particle size distribution and flow properties of milk chocolate

European Food Research and Technology

Volumn 236, Issue 5, 2013, Pages 863-872

  Bolenz, Siegfried ^a   Manske, André ^a  

^a Hochschule Neubrandenburg   (Germany)

Author keywords

Ball mill; Fat content; Flow properties; Milk chocolate; Particle size distribution; Roller refiner

Indexed keywords

DAIRIES; LIGHT TRANSMISSION; MILLING (MACHINING); PARTICLE SIZE; PARTICLE SIZE ANALYSIS; REFINING; ROLLERS (MACHINE COMPONENTS); SIZE DISTRIBUTION; VISCOSITY;

BIMODAL DISTRIBUTION; CONSUMER ACCEPTANCE; FAT CONTENTS; FLOW PROPERTIES; INDUSTRIAL CONDITIONS; MILK CHOCOLATE; PROCESSING PARAMETERS; ROLLER REFINER;

BALL MILLING;

THEOBROMA CACAO;

EID: 84876434708     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-1944-7     Document Type: Article

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