Impact of pre-crystallization process on structure and product properties in dark chocolate

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Autor(in)

Datum

2013-01

Typ

Journal Article

ETH Bibliographie

yes

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Publikationsstatus

published

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Zeitschrift / Serie

Journal of Food Engineering

Band

114(1)

Seiten / Artikelnummer

90 - 98

Verlag

Elsevier

Thema

Chocolate; Pre-crystallization; Microstructure; Fat migration; Moisture migration; Fat bloom

Organisationseinheit

03345 - Windhab, Erich Josef (emeritus) / Windhab, Erich Josef (emeritus)

Anmerkungen

Received 5 March 2012, Revised 20 June 2012, Accepted 27 June 2012, Published online 21 July 2012.

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ETH Bibliographie

yes

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