Handbuch Der Kakaoerzeugnisse 1965
DOI: 10.1007/978-3-642-49937-1_2
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Rohstoffe der Kakaoerzeugnisse

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“…Therefore the determination of rheological parameters and their disclosure in the product specification are necessary. Industrial recipients of chocolate masses often specify their (Finke 1965;Woods 1976;Schmitt 1994;Nebesny et al 1998;Nebesny et al 2002;. Casson viscosity and yield values of chocolate masses supplemented with live LAB cells that were obtained within the scope of this work were higher compared to the rheological parameters of analogous masses which did not contain lyophilised bacteria.…”
Section: Solid Substance Contentmentioning
confidence: 76%
“…Therefore the determination of rheological parameters and their disclosure in the product specification are necessary. Industrial recipients of chocolate masses often specify their (Finke 1965;Woods 1976;Schmitt 1994;Nebesny et al 1998;Nebesny et al 2002;. Casson viscosity and yield values of chocolate masses supplemented with live LAB cells that were obtained within the scope of this work were higher compared to the rheological parameters of analogous masses which did not contain lyophilised bacteria.…”
Section: Solid Substance Contentmentioning
confidence: 76%