Effect of emulsifiers on rheology of chocolate

Jude Odela, Swer (2002) Effect of emulsifiers on rheology of chocolate. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	milk chocolate, lecithin, emulsifiers, rheology
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 02 Emulsions 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Somashekar K S
Date Deposited:	19 Jun 2024 06:13
Last Modified:	19 Jun 2024 06:13
URI:	http://ir.cftri.res.in/id/eprint/17827

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