Impact of Particle Size Distribution on Rheological and Textural Properties of Chocolate Models with Reduced Fat Content
Version of Record online: 1 NOV 2007
Journal of Food Science
Volume 72, Issue 9, pages E541–E552, November/December 2007
How to Cite
Do, T.-A.L., Hargreaves, J.M., Wolf, B., Hort, J. and Mitchell, J.R. (2007), Impact of Particle Size Distribution on Rheological and Textural Properties of Chocolate Models with Reduced Fat Content. Journal of Food Science, 72: E541–E552. doi: 10.1111/j.1750-3841.2007.00572.x
- Issue online: 1 NOV 2007
- Version of Record online: 1 NOV 2007
- MS 20070372 Submitted 5/16/2007, Accepted 9/12/2007
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