FEASIBILITY OF UTILISING RICOTTA CHEESE WHEY IN CHOCOLATE ICE CREAM / VIABILIDADE DE UTILIZAÇÃO DO SORO DE QUEIJO RICOTA EM SORVETE DE CHOCOLATE
نویسندگان
چکیده
منابع مشابه
Reologia de chocolate
The characteristic flavor of chocolate has to be developed in several processing steps. During processing, the components are mixed, refined, and conched to attain desired rheological properties for a final defined product texture and melting characteristics. A conche is a scraped-surface mixer that optimizes flavor development and turns chocolate mass into a flowable liquid. Through shear and ...
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ژورنال
عنوان ژورنال: Brazilian Journal of Development
سال: 2020
ISSN: 2525-8761,2525-8761
DOI: 10.34117/bjdv6n11-482