Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study

Journal of Food Engineering

Volumn 169, Issue , 2016, Pages 165-171

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

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Chocolate; Microstructure; Modelling; Rheology

Indexed keywords

AGGREGATES; MICROSTRUCTURE; MODELS; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; RHEOLOGY; STRAIN; STRESSES; VISCOSITY; YIELD STRESS;

AGGREGATE STRUCTURES; CHOCOLATE; COMPARATIVE STUDIES; IMAGE ANALYSIS SYSTEMS; NETWORK STRUCTURES; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PARAMETER;

AGGLOMERATION;

EID: 84941044638     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.08.011     Document Type: Article

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