Structural characteristics of cocoa particles and their effect on the viscosity of reduced fat chocolate

LWT - Food Science and Technology - Tập 44 - Trang 1207-1211 - 2011
T.-A.L. Do1, J. Vieira2, J.M. Hargreaves2, J.R. Mitchell1, B. Wolf1
1The University of Nottingham, School of Biosciences, Division of Food Sciences, Sutton Bonington Campus, Loughborough, Leics LE12 5RD, UK
2Nestlé Product Technology Centre York, PO Box 204, Haxby Road, York YO91 1XY, UK

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LWT - Food Science and Technology

Tập 44

1207-1211

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