Effect of hydrocolloids on low-fat chocolate fillings

Journal of Food Science and Technology

Volumn 52, Issue 11, 2015, Pages 7209-7217

  Dias, João ^a,b   Alvarenga, Nuno ^a,b   Sousa, Isabel ^b,c  

^a INSTITUTO POLITÉCNICO DE BEJA   (Portugal)

^b INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

^c INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

Chocolate; Hydrocolloid; Pralines; Rheology

Indexed keywords

ESTERS; FILLING; RHEOLOGY; SHEAR FLOW;

CARBOXY-METHYL CELLULOSE; CHOCOLATE; DIGITAL IMAGE ANALYSIS; HYDROCOLLOID; INDUSTRIALIZED COUNTRIES; PRALINES; RHEOLOGICAL CHARACTERIZATION; SHEAR-THICKENING BEHAVIOR;

COLLOIDS;

EID: 84944515590     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1841-0     Document Type: Article

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