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, vol.52, no.3, pp.788-799, 2017 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 52 Issue: 3
  • Publication Date: 2017
  • Doi Number: 10.1111/ijfs.13336
  • Journal Name: International Journal of Food Science and Technology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.788-799
  • Keywords: Chocolate, mathematical model, processing effects, rheology, PARTICLE-SIZE DISTRIBUTION, RHEOLOGICAL PROPERTIES, FLOW PROPERTIES, DARK CHOCOLATE, FAT-CONTENT, IMPACT, OPTIMIZATION, MASTICATION, FORMULATION, BEHAVIOR
  • Yıldız Technical University Affiliated: Yes