Rheological and Pipe Flow Properties of Chocolate Masses at Different Temperatures

Chocolate masses are one of the basic raw materials for the production of confectionery. Knowledge of their rheological and flow behaviour at different temperatures is absolutely necessary for the selection of a suitable technological process in their production and subsequent processing. In this ar...

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Detalles Bibliográficos
Autores principales: Kumbár, Vojtěch, Kouřilová, Veronika, Dufková, Renáta, Votava, Jiří, Hřivna, Luděk
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621481/
https://www.ncbi.nlm.nih.gov/pubmed/34828800
http://dx.doi.org/10.3390/foods10112519

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621481/
https://www.ncbi.nlm.nih.gov/pubmed/34828800
http://dx.doi.org/10.3390/foods10112519

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