Search


Current filters:
Start a new search
Add filters:

Use filters to refine the search results.


Results 1-10 of 16 (Search time: 0.001 seconds).
Item hits:
Issue DateTitleAuthor(s)
2008Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and compositionOhene Afoakwa, E.; Alistair, P.; Fowler, M.; Vieira, J.
2009Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometryOhene Afoakwa, E.; Alistair, P.; Fowler, M.; Ryan, A.
2007Effects of particle size distribution and composition on rheological properties of dark chocolateOhene Afoakwa, E.; Alistair, P.; Fowler, M.
2008: Modelling tempering behaviour of dark chocolates from varying particle size distribution and fat content using response surface methodologyOhene Afoakwa, E.; Alistair, P.; Fowler, M.; Vieira, J.
2008Influence of tempering and fat crystallization behaviours on microstructural and melting properties in dark chocolate systemsOhene Afoakwa, E.; Alistair, P.; Fowler, M.; Vieira, J.
2009Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolatesOhene Afoakwa, E.; Alistair, P.; Fowler, M.; Vieira, J.
2007Factors influencing rheological and textural qualities in chocolate - a reviewOhene Afoakwa, E.; Alistair, P.; Fowler, M.
2010Encyclopedia of Biotechnology in Agriculture and FoodOhene Afoakwa, E.; Alistair, P.
2007Particle size distribution and compositional effects on textural properties and appearance of dark chocolatesOhene Afoakwa, E.; Alistair, P.; Fowler, M.; Vieira, J.
2009Comparison of rheological models for determining dark chocolate viscosityOhene Afoakwa, E.; Alistair, P.; Fowler, M.; Vieira, J.