Ghent University Academic Bibliography

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Project: Influence of cooling conditions on migration and fat bloom development on chocolate products: a model-based approach

project duration
01-NOV-03 – 31-DEC-05
abstract
It is the aim of this project to acquire insight in the mechanisms taking place during migration fat bloom development. This mechanism will be summarized in a model. The influence of different processing and composition parameters and their interactions will be incorporated in the model.