Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach

TOKER Ö. S., ZORLUCAN F. T., Konar N., Dağlıoğlu O., SAĞDIÇ O., SENER D.

International Journal of Food Science and Technology, cilt.52, sa.3, ss.788-799, 2017 (SCI-Expanded, Scopus)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 52 Sayı: 3
• Basım Tarihi: 2017
• Doi Numarası: 10.1111/ijfs.13336
• Dergi Adı: International Journal of Food Science and Technology
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Sayfa Sayıları: ss.788-799
• Anahtar Kelimeler: Chocolate, mathematical model, processing effects, rheology, PARTICLE-SIZE DISTRIBUTION, RHEOLOGICAL PROPERTIES, FLOW PROPERTIES, DARK CHOCOLATE, FAT-CONTENT, IMPACT, OPTIMIZATION, MASTICATION, FORMULATION, BEHAVIOR
• Yıldız Teknik Üniversitesi Adresli: Evet