Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content

Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Do, T.-A. L., Hargreaves, J. M., Wolf, B., Hort, J., Mitchell, J. R.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 72, no. 9 (2007), p. E541-E552
Materias:	Alimentos Chocolate Propiedades reológicas Textura Tamaño de la partícula
Publicación relacionada:	Contenido en: Journal of food science

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