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Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization
(Elsevier, 2021)
The purpose of the current study was to evaluate the impact of hazelnut cake as a partial replacer for sugar, milk and whey powders on the chocolate spread. A D-optimal mixture design was used to determine the effect of ...
Chocolate flow behavior: Composition and process effects
(Taylor & Francis Inc, 2021)
Chocolate is a non-Newtonian substance, and such substance has different viscosities at different shear rates. Rheological evaluations have become indispensable instruments for characterizing final chocolate, forecasting ...