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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.
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.
2007Particle size distribution and compositional effects on textural properties and appearance of dark chocolatesOhene Afoakwa, E.; Alistair, P.; Fowler, M.; Vieira, J.
2007Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry.Ohene Afoakwa, E.; Alistair, P.; Fowler, M.; Vieira, J.
2008Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systemsOhene Afoakwa, E.; Alistair, P.; Fowler, M.; Vieira, J.