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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |