Influence of emulsifiers on the rheology of chocolate and suspensions of cocoa or sugar particles in oil
Rheological measurements were conducted on samples of chocolate containing various lecithin fictions and lipid sources in order to find a replacement for PGPR, a yield value reducing synthetic emulsifier. Only the oats extract was found to provide the desired reduction in yield value. together with...
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University of Reading
1997
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.503471 |