Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate
Food additives can be used to enhance process ability and/or nutritional properties of food. In this study, two type of additives, magnesium stearate (Mg-ST) powder (as a processing aid) and plant sterol (PS) powder (as a processing and nutritional aids) were added into grated chocolate in order to...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
Elsevier
2019
|
| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/29417/1/Effect%20of%20additives%20on%20thermal%2C%20rheological%20and%20tribological%20properties%20of%203D%20printed%20dark%20chocolate.pdf https://eprints.ums.edu.my/id/eprint/29417/2/Effect%20of%20additives%20on%20thermal%2C%20rheological%20and%20tribological%20properties%20of%203D%20printed%20dark%20chocolate1.pdf |
Internet
https://eprints.ums.edu.my/id/eprint/29417/1/Effect%20of%20additives%20on%20thermal%2C%20rheological%20and%20tribological%20properties%20of%203D%20printed%20dark%20chocolate.pdfhttps://eprints.ums.edu.my/id/eprint/29417/2/Effect%20of%20additives%20on%20thermal%2C%20rheological%20and%20tribological%20properties%20of%203D%20printed%20dark%20chocolate1.pdf