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kw.\*:("Chocolat au lait")

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EFFECTS OF CONCHING TIME AND INGREDIENTS ON PREFERENCE OF MILK CHOCOLATEPRAWIRA, M; BARRINGER, S. A.Journal of food processing and preservation. 2009, Vol 33, Num 5, pp 571-589, issn 0145-8892, 19 p.Article

Einfluss verschiedener Verfahren zur Schokoladeherstellung auf Kakao-Inhaltsstoffe, speziell Kakaostärke. II. Chemische und sensorische Analysen der Schokoladen = Influence de différents procédés de fabrication du chocolat sur les constituants du cacao. II analyse chimique et sensorielle du chocolat = Influence of different chocolate manufacturing processes on cocoa components, especially cocoa starch. II. Chemical and sensory evaluation of chocolateGEILINGER, I; AMADO, R; NEUKOM, H et al.Lebensmittel - Wissenschaft + Technologie. 1984, Vol 17, Num 4, pp 201-204, issn 0023-6438Article

Nonaqueous reverse phase liquid chromatographic analysis for cholesterol in milk chocolate = Analyse, par chromatographie liquide à phase inverse non aqueuse, du cholestérol dans le chocolat au laitHURST, W. J; ALEO, M. D; MARTIN, R. A. JR et al.Journal - Association of official analytical chemists. 1984, Vol 67, Num 4, pp 698-700, issn 0004-5756Article

Festive fareChemical engineer (London). 1995, Num 601-02, pp 25-26, issn 0302-0797Article

Flow of molten milk chocolate from an efflux viscometer under vibration at various frequencies and displacementsVAVRECK, Andrew N.International journal of food science & technology. 2004, Vol 39, Num 4, pp 465-468, issn 0950-5423, 4 p.Article

Chocolate Milk and the Hispanic ConsumerTHOMPSON, J. L; GERARD, P. D; DRAKE, M. A et al.Journal of food science. 2007, Vol 72, Num 9, issn 0022-1147, S666-S675Article

New concept for fast continuous conching of milk chocolate : Pigments in food, morte than colours..BOLENZ, Siegfried; AMTSBERG, Kristina; LIPP, Eberhard et al.European food research & technology (Print). 2005, Vol 220, Num 1, pp 47-54, issn 1438-2377, 8 p.Conference Paper

STORAGE TIME STUDY OF SUGAR-FREE AND REDUCED CALORIE MILK CHOCOLATESMARTINS MEDEIROS DE MELO, Lauro Luís; ANDRE BOLINI, Helena Maria; EFRAIM, Priscilla et al.Journal of food quality. 2009, Vol 32, Num 5, pp 577-589, issn 0146-9428, 13 p.Article

Pre-dried refiner flakes allow very short or even continuous conching of milk chocolateBOLENZ, Siegfried; KUTSCHKE, Elisa; LIPP, Eberhard et al.European food research & technology (Print). 2007, Vol 226, Num 1-2, pp 153-160, issn 1438-2377, 8 p.Article

High performance liquid chromatographic determination of saccharose and lactose in milk chocolateCOPIKOVA, J; NOVEKOVA, M; SVOBODOVA, L et al.Potravinářské vědy. 1993, Vol 11, Num 3, pp 181-187, issn 0862-8653Article

EQUISWEET MILK CHOCOLATES WITH INTENSE SWEETENERS USING TIME-INTENSITY METHODMARTINS MEDEIROS DE MELO, Lauro Luis; BOLINI, Helena Maria Andre; EFRAIM, Priscilla et al.Journal of food quality. 2007, Vol 30, Num 6, pp 1056-1067, issn 0146-9428, 12 p.Article

Rasche Qualitätskontrolle von Milchschokoladen über HPLC-AromaanalyseZIEGLEDER, G.Deutsche Lebensmittel-Rundschau. 1990, Vol 86, Num 10, pp 311-313, issn 0012-0413Article

Rejection thresholds in chocolate milk: Evidence for segmentationHARWOOD, Meriel L; ZIEGLER, Gregory R; HAYES, John E et al.Food quality and preference. 2012, Vol 26, Num 1, pp 128-133, issn 0950-3293, 6 p.Article

Neue Erkenntnisse über physikalische Vorgänge beim Conchieren = New knowledge of physical processes at conchingTSCHEUSCHNER, H.-D.Zucker- und Süsswaren-Wirtschaft. 1995, Vol 48, Num 2, issn 0373-0204, 49, 57-61 [6 p.]Article

Sensory characteristics of milk chocolate with lactose from spray-dried milk powderAGUILAR, C. A; HOLLENDER, R; ZIEGLER, G. R et al.Journal of food science. 1994, Vol 59, Num 6, pp 1239-1243, issn 0022-1147Article

Is the taste of British milk chocolate different ?BECKETT, Stephen T.International journal of dairy technology. 2003, Vol 56, Num 3, pp 139-142, issn 1364-727X, 4 p.Article

Electrorheological behavior of milk chocolateDAUBERT, C. R; STEFFE, J. F.Journal of texture studies. 1996, Vol 27, Num 1, pp 93-108, issn 0022-4901Article

Einfluss von Prozessbedingungen des Conchierens auf die Griessbildung von Schokoladenmassen = Influence of conching process conditions on semolina formation in chocolate massesTSCHEUSCHNER, H.-D; FRANKE, K; HUBALD, B et al.Zucker- und Süsswaren-Wirtschaft. 1992, Vol 45, Num 11, pp 428-433, issn 0373-0204, 5 p.Article

Instrumental texture studies on chocolate. IV: Comparison between instrumental and sensory texture studies = Etude instrumentale de la texture du chocolat. IV: Comparaison entre les études instrumentales et sensorielles de textureMARKOV, E; TSCHEUSCHNERE, H.-D.Journal of texture studies. 1989, Vol 20, Num 2, pp 151-160, issn 0022-4901Article

Crystallization and rheological properties of soya milk chocolate produced in a ball millPAJIN, Biljana; DOKIC, Ljubica; ZARIC, Danica et al.Journal of food engineering. 2013, Vol 114, Num 1, pp 70-74, issn 0260-8774, 5 p.Article

Chocolat : poudres de lait nouvelles générations = Chocolate : new generation milk powdersVENDEVILLE, J.-E; QUEVA, F.Arômes ingrédients additifs. 1996, Num 4, issn 1260-9978, 7, 36-38 [4 p.]Article

Milchschokolade-Crumb und Blokmilk' = Milk chocolate crumb and milk crumbDE KONING, K.Zucker- und Süsswaren-Wirtschaft. 1992, Vol 45, Num 10, pp 368-370, issn 0373-0204Article

Fat Crystal Growth and Microstructural Evolution in Industrial Milk ChocolateSONWAI, Sopark; ROUSSEAU, Dérick.Crystal growth & design. 2008, Vol 8, Num 9, pp 3165-3174, issn 1528-7483, 10 p.Article

A process for increasing the free fat content of spray-dried whole milk powderKOC, A. B; HEINEMANN, P. H; ZIEGLER, G. R et al.Journal of food science. 2003, Vol 68, Num 1, pp 210-216, issn 0022-1147, 7 p.Article

Assessment of the palatability of vehicles for activated charcoal in pediatric volunteersDAGNONE, Damon; MATSUI, Doreen; RIEDER, Michael J et al.Pediatric emergency care. 2002, Vol 18, Num 1, pp 19-21, issn 0749-5161Article

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