검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Fat bloom formation on model chocolate stored under steady and cycling temperatures Zhao HH, James BJ Journal of Food Engineering, 249, 9, 2019 |
| 2 |
Influence of non-fat particulate network on fat bloom development in a model chocolate Zhao HH, Bingol G, James BJ Journal of Food Engineering, 225, 12, 2018 |
| 3 |
Effect of particle size in chocolate shell on oil migration and fat bloom development Dahlenborg H, Millqvist-Fureby A, Bergenstahl B Journal of Food Engineering, 146, 172, 2015 |
| 4 |
Impact of pre-crystallization process on structure and product properties in dark chocolate Svanberg L, Ahrne L, Loren N, Windhab E Journal of Food Engineering, 114(1), 90, 2013 |
| 5 |
Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems Afoakwa EO, Paterson A, Fowler M, Vieira J Journal of Food Engineering, 89(2), 128, 2008 |