Impact of amorphous and crystalline lactose on milk chocolate properties

International Journal of Food Science and Technology

Volumn 49, Issue 7, 2014, Pages 1644-1653

  Bolenz, Siegfried ^a   Römisch, Josefine ^a   Wenker, Thorsten ^a  

^a Hochschule Neubrandenburg   (Germany)

Author keywords

Chocolate; Lactose; Milk milk products; Rheology; Spray drying; Viscosity

Indexed keywords

BALL MILLING; MILLING (MACHINING); POWDERS; RHEOLOGY; ROLLERS (MACHINE COMPONENTS); SPRAY DRYING; SUGARS; VISCOSITY;

CHOCOLATE; EQUILIBRIUM MOISTURE; FLOW PROPERTIES; LACTOSE; LOWER VISCOSITIES; MILK/MILK PRODUCTS; MILL PROCESSING; SKIM MILK POWDER;

DAIRIES;

EID: 84927579438     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12469     Document Type: Article

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