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

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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 identifier oai:identifier

oai:www.ideals.illinois.edu:2142/49656