Rheological Properties of Milk Chocolates as Influenced by Milk Powder Type, Emulsifier, and Cocoa Butter Equivalent Additions

Author：            

Publisher： Taylor & Francis Ltd

E-ISSN： 1532-2386|18|7|1568-1574

ISSN： 1094-2912

Source： International Journal of Food Properties, Vol.18, Iss.7, 2015-07, pp. : 1568-1574

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Particle Size Distribution of Natural Peanut Butter and Its Dynamic Rheological Properties

By      

International Journal of Food Properties, Vol. 18, Iss. 9, 2015-09 ,pp. : 1888-1894

Taylor & Francis Ltd

Access to resources Recommend Favorite

Dynamic Rheological and Textural Characteristics of Low-Calorie Pistachio Butter

By Emadzadeh Bahareh  

International Journal of Food Properties, Vol. 16, Iss. 3, 2013-01 ,pp. : 512-526

Taylor & Francis Ltd

Access to resources Recommend Favorite

Steady Shear Rheological Behavior and Thixotropy of Low-Calorie Pistachio Butter

By        

International Journal of Food Properties, Vol. 18, Iss. 1, 2015-01 ,pp. : 137-148

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effects of Wild-Type Starter Culture (Artisanal Strains) on Volatile Profile of Urfa Cheese Made from Ewe Milk

By          

International Journal of Food Properties, Vol. 18, Iss. 9, 2015-09 ,pp. : 1915-1929

Taylor & Francis Ltd

Access to resources Recommend Favorite

Bovine Milk Formula Based on Partial Hydrolysis of Caseins by Bromelain Enzyme: Better Digestibility and Angiotensin-Converting Enzyme-Inhibitory Properties

By Medeiros Vera   Rainha Nuno   Paiva Lisete   Lima Elisabete   Baptista José  

International Journal of Food Properties, Vol. 17, Iss. 4, 2014-04 ,pp. : 806-817

Taylor & Francis Ltd

Access to resources Recommend Favorite