Ultrasonic application as a potential alternative to tempering in dark chocolate manufacturing

Item marked as restricted to the 'UIUC Users [automated]' Group (id=2) by Seth Robbins (robbins.sd@gmail.com) on 2014-05-30T17:09:18Z Item is restricted until 2016-05-30T17:09:03Z

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science & Human Nutrition

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2014

Author dc:creator

• Rosales, Eliana

Contributors dc:contributor

• Engeseth, Nicki J.
• Feng, Hao
• Cadwallader, Keith R.
• Schmidt, Shelly J.

• Sonocrystallization
• tempering
• chocolate

Statement dc:rights

• Copyright 2014 Eliana Rosales

Language dc:language

en

Handle dc:identifier

http://hdl.handle.net/2142/49656

OAI record oai:identifier

https://www.ideals.illinois.edu/oai-pmh?verb=GetRecord&metadataPrefix=etdms&identifier=oai%3Awww.ideals.illinois.edu%3A2142%2F49656