Rapid tempering of sucrose-free milk chocolates by β V seeding: textural, rheological and melting properties

European Food Research and Technology

Volumn 243, Issue 10, 2017, Pages 1849-1860

  Konar, Nevzat ^a   Oba, Sirin ^b   Toker, Omer Said ^c   Palabiyik, İbrahim ^d   Goktas, Hamza ^c   Artik, Nevzat ^e   Sagdic, Osman ^c  

^a SIIRT UNIVERSITY   (Turkey)

^b AMASYA UNIVERSITY   (Turkey)

^c YILDIZ TECHNICAL UNIVERSITY   (Turkey)

^d NAMIK KEMAL UNIVERSITY   (Turkey)

^e ANKARA UNIVERSITY   (Turkey)

Author keywords

Chocolate; Isomalt; Maltitol; Seeding; Tempering

Indexed keywords

CLOUD SEEDING; HARDNESS; MELTING; SUGAR (SUCROSE); TEMPERING;

CHOCOLATE; ISOMALT; MALTITOL; MELTING CHARACTERISTICS; MELTING PROPERTIES; SEED CONCENTRATION; SEEDING TECHNIQUES; TEMPERING PROCESS;

YIELD STRESS;

EID: 85018243928     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-017-2891-5     Document Type: Article

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