검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Storage-induced caking of cocoa powder Petit J, Michaux F, Jacquot C, Montes EC, Dupas J, Girard V, Gianfrancesco A, Scher J, Gaiani C Journal of Food Engineering, 199, 42, 2017 |
| 2 |
Cocoa powder surface composition during aging: A focus on fat Jacquot C, Petit J, Michaux F, Montes EC, Dupas J, Girard V, Gianfrancesco A, Scher J, Gaiani C Powder Technology, 292, 195, 2016 |
| 3 |
Impact of pre-crystallization process on structure and product properties in dark chocolate Svanberg L, Ahrne L, Loren N, Windhab E Journal of Food Engineering, 114(1), 90, 2013 |
| 4 |
Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolates Afoakwa EO, Paterson A, Fowler M, Vieira J Journal of Food Engineering, 91(4), 571, 2009 |
| 5 |
Structure-fat migration relationships during storage of cocoa butter model bars: Bloom development and possible mechanisms Altimiras P, Pyle L, Bouchon P Journal of Food Engineering, 80(2), 600, 2007 |