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Factors influencing rheological and textural qualities in chocolate - a review

Author:
Afoakwa, E.O., Paterson, A., Fowler, M.
Source:
Trends in food science & technology 2007 v.18 no.6 pp. 290-298
ISSN:
0924-2244
Subject:
chocolate, emulsions, rheological properties, emulsifying properties, melting point, texture, particle size distribution, sensory evaluation, sensation, food processing quality, cocoa beans, cultivars
Agid:
3029911