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Showing 8 out of a total of 8 results for collection: Department of Nutrition and Food Science.
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Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolates
Ohene Afoakwa, E.
;
Alistair, P.
;
Fowler, M.
;
Vieira, J.
(
2009
)
: Modelling tempering behaviour of dark chocolates from varying particle size distribution and fat content using response surface methodology
Ohene Afoakwa, E.
;
Alistair, P.
;
Fowler, M.
;
Vieira, J.
(
2008
)
Characterization 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.
(
2007
)
Particle size distribution and compositional effects on textural properties and appearance of dark chocolates
Ohene Afoakwa, E.
;
Alistair, P.
;
Fowler, M.
;
Vieira, J.
(
2007
)
Influence of tempering and fat crystallization behaviours on microstructural and melting properties in dark chocolate systems
Ohene Afoakwa, E.
;
Alistair, P.
;
Fowler, M.
;
Vieira, J.
(
2008
)
Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems
Ohene Afoakwa, E.
;
Alistair, P.
;
Fowler, M.
;
Vieira, J.
(
2008
)
Effects of particle size distribution and composition on rheological properties of dark chocolate
Ohene Afoakwa, E.
;
Alistair, P.
;
Fowler, M.
(
2007
)
Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and composition
Ohene Afoakwa, E.
;
Alistair, P.
;
Fowler, M.
;
Vieira, J.
(
2008
)
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Author
Alistair, P. (8)
Fowler, M. (8)
Ohene Afoakwa, E. (8)
Vieira, J. (7)
Subject
Particle size distribution (8)
Fat crystallization (4)
Chocolate (3)
Melting properties (3)
Appearance (2)
Chocolate Tempering (2)
Microstructure (2)
Texture (2)
Bloom (1)
Capillarity (1)
... View More
Date Issued
2008 (4)
2007 (3)
2009 (1)
Has File(s)
No (8)