Rheology and crystallisation of filling fats for confectionery products
As the continuous phase in which other ingredients are distributed, filling fat plays an important role in determining the sensory attributes such as hardness, flavour release and texture of filled confectionery products. For this reason, knowledge on the rheological properties and crystallisation b...
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University of Reading
2016
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.692970 |