Rheological, textural and calorimetric modifications of dark chocolate during process

Journal of Food Engineering

Volumn 119, Issue 1, 2013, Pages 173-179

  Glicerina, Virginia ^a   Balestra, Federica ^a   Rosa, Marco Dalla ^a   Romani, Santina ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Dark chocolate; Process steps; Rheological properties; Texture Thermal properties

Indexed keywords

APPARENT VISCOSITY; DARK CHOCOLATE; EMPIRICAL PROPERTIES; MANUFACTURING PROCESS; PROCESS STEPS; RHEOLOGICAL PROPERTY; THERMAL CHARACTERISTICS; THERMAL PARAMETERS;

CALORIMETRY; MIXING; REFINING; TEMPERING; VISCOSITY; YIELD STRESS;

RHEOLOGY;

THEOBROMA CACAO;

EID: 84879132498     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.05.012     Document Type: Article

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