Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate

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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Bibliographic Details
Main Authors: Sylvester Mantihal, Sangeeta Prakash, Fernanda Condi Godoi, Bhesh Bhandari
Format: Article
Language:English
English
Published: Elsevier 2019
Subjects:
Q Science (General)
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.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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