Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate
Food additives can be used to enhance process ability and/or nutritional properties of food. In this study, two type of additives, magnesium stearate (Mg-ST) powder (as a processing aid) and plant sterol (PS) powder (as a processing and nutritional aids) were added into grated chocolate in order to...
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Main Authors: | , , , |
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Format: | Article |
Language: | English English |
Published: |
Elsevier
2019
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Subjects: | |
Online Access: | https://eprints.ums.edu.my/id/eprint/29417/1/Effect%20of%20additives%20on%20thermal%2C%20rheological%20and%20tribological%20properties%20of%203D%20printed%20dark%20chocolate.pdf https://eprints.ums.edu.my/id/eprint/29417/2/Effect%20of%20additives%20on%20thermal%2C%20rheological%20and%20tribological%20properties%20of%203D%20printed%20dark%20chocolate1.pdf https://eprints.ums.edu.my/id/eprint/29417/ https://www.sciencedirect.com/science/article/pii/S0963996919300651 https://doi.org/10.1016/j.foodres.2019.01.056 |
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Institution: | Universiti Malaysia Sabah |
Language: | English English |
Internet
https://eprints.ums.edu.my/id/eprint/29417/1/Effect%20of%20additives%20on%20thermal%2C%20rheological%20and%20tribological%20properties%20of%203D%20printed%20dark%20chocolate.pdfhttps://eprints.ums.edu.my/id/eprint/29417/2/Effect%20of%20additives%20on%20thermal%2C%20rheological%20and%20tribological%20properties%20of%203D%20printed%20dark%20chocolate1.pdf
https://eprints.ums.edu.my/id/eprint/29417/
https://www.sciencedirect.com/science/article/pii/S0963996919300651
https://doi.org/10.1016/j.foodres.2019.01.056