Novel Processed Microstructure for Tailored Rheology and Perception Characteristics of Chocolate Confectionery Systems
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Author / Producer
Date
2014
Publication Type
Doctoral Thesis
ETH Bibliography
yes
Citations
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Data
Rights / License
Permanent link
Publication status
published
External links
Editor
Contributors
Examiner : Windhab, Erich J.
Examiner : Braun, P.
Book title
Journal / series
Volume
Pages / Article No.
Publisher
ETH Zurich
Event
Edition / version
Methods
Software
Geographic location
Date collected
Date created
Subject
EDIBLE OILS + EDIBLE FATS + DIETRY FATS (FOOD AND NUTRITION); COCOA BUTTER (FOOD INDUSTRY); CHOCOLATE + CHOCOLATE TECHNOLOGY + CHOCOLATE INDUSTRY (FOOD INDUSTRY); FOOD STATE + FOOD SHAPE + FOOD STRUCTURE (FOOD INDUSTRY); KALORIENARME NAHRUNGSMITTEL (LEBENSMITTELINDUSTRIE); LOW-CALORIE FOODS (FOOD INDUSTRY); LEBENSMITTEL-ZUSTAND UND -FORM (LEBENSMITTELINDUSTRIE); LEBENSMITTEL-RHEOLOGIE (LEBENSMITTELINDUSTRIE); SCHOKOLADE + SCHOKOLADENTECHNOLOGIE + SCHOKOLADENINDUSTRIE (LEBENSMITTELINDUSTRIE); KAKAOBUTTER (LEBENSMITTELINDUSTRIE); SPEISEÖLE + SPEISEFETTE + NAHRUNGSFETTE (LEBENSMITTEL UND ERNÄHRUNG); FOOD RHEOLOGY (FOOD INDUSTRY); LEBENSMITTEL-TEXTUR (HUMANERNÄHRUNG); FOOD TEXTURE (HUMAN NUTRITION)
Organisational unit
03345 - Windhab, Erich Josef (emeritus) / Windhab, Erich Josef (emeritus)
02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology