Liberation of fat from milk powder particles during chocolate processing through moisture-induced lactose crystallisation

Research output: Contribution to journal › Research article › Contributed › peer-review

Contributors

Details

Original languageEnglish
Article number109343
JournalLWT - Food Science and Technology
Volume126
Publication statusPublished - 2020
Peer-reviewedYes

External IDs

Scopus 85082654243

Keywords

Keywords

  • Chocolate, Processing, Free fat, Viscosity, Lactose