Effect of soya milk on nutritive, antioxidative, reological and textural properties of chocolate produced in a ball mill

Chocolate is a complex rheological system in which non-fat cocoa particles and sugar particles are enveloped by crystal matrix of cocoa butter. Physical properties of chocolate depend on ingredient composition, method of production and properly performed pre-crystallization phase. In this work,...

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Bibliographic Details
Main Authors: Zarić Danica B., Pajin Biljana S., Rakin Marica B., Šereš Zita I., Dokić Ljubica P., Tomić Jelena M.
Format: Article
Language:English
Published: Association of Chemical Engineers of Serbia 2011-01-01
Series:Hemijska Industrija
Subjects:
Online Access:http://www.doiserbia.nb.rs/img/doi/0367-598X/2011/0367-598X1100045Z.pdf

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