Liberation of fat from milk powder particles during chocolate processing through moisture-induced lactose crystallisation
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DOI: 10.1016/j.lwt.2020.109343
Abstract: Abstract The amount of fat in the continuous phase significantly affects chocolate mass viscosity and is therefore important for processing steps where viscosity plays a prominent role, for example moulding. The aim of the present… read more here.
Keywords: milk; liberation fat; treatment; powder particles ... See more keywords