The impact of grinding intensity on particle properties and rheology of dark chocolate

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

Contributors

Details

Original languageEnglish
Pages (from-to)564-568
JournalLWT - Food Science and Technology
Volume52
Publication statusPublished - 2018
Peer-reviewedYes

External IDs

Scopus 85043397864

Keywords

Keywords

  • Chocolate, Refining, Rheology, Particle