Effect of manufacturing process on the microstructural and rheological properties of milk chocolate

Journal of Food Engineering

Volumn 145, Issue , 2015, Pages 45-50

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

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Appearance; Manufacture steps; Microstructure; Milk chocolate; Rheology

Indexed keywords

COLORIMETRIC ANALYSIS; MANUFACTURE; MICROSTRUCTURE; MIXING; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; REFINING; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; TEMPERING; YIELD STRESS;

APPEARANCE; ENVIRONMENTAL SCANNING ELECTRON MICROSCOPES; MACROSCOPIC PROPERTIES; MANUFACTURING PROCESS; MICRO-STRUCTURAL CHARACTERISTICS; MICRO-STRUCTURAL PROPERTIES; MILK CHOCOLATE; RHEOLOGICAL PARAMETER;

AGGLOMERATION;

EID: 84907211038     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.06.039     Document Type: Article

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