Effect of structure on the mechanical and physical properties of chocolate considering time scale phenomena occurring during oral processing
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Title
Effect of structure on the mechanical and physical properties of chocolate considering time scale phenomena occurring during oral processing
Authors
Keywords
Chocolate, Micro-aeration, Oral processing, Mechanical properties, Thermal properties, Soft tribology, Sensory properties
Journal
Food Structure-Netherlands
Volume 31, Issue -, Pages 100244
Publisher
Elsevier BV
Online
2021-11-27
DOI
10.1016/j.foostr.2021.100244
References
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