Dark chocolate : effects of particle size distribution and composition on physical qualities and flavour volatiles release
Rheological, texture and melting properties of dark chocolates were studied varying particle size distribution (PSD) [D₉₀ (90% finer than this size) of 18, 25, 35 and 50 µm], fat (25, 30 and 35%) and lecithin (0.3 and 0.5%) contents. Fat pre-crystallisation systems during tempering and fat bloom dev...
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University of Strathclyde
2008
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.501817 |