Effect of Conching Process Parameters on Casson Viscosity of Emulsifier-Free Milk Chocolate
A. G. Navale & G. K. Rajesh · Current Journal of Applied Science and Technology · 2023
Milk chocolate is a type of chocolate composed of cocoa nibs, milk powder, sugar and cocoa butter. Generally, emulsifiers are commonly added to chocolates in order to modify their flow properties. Therefore, it is intriguing to explore the influence of conching process parameters...
Open access
Research Article
10.9734/cjast/2023/v42i184138