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Author:

Rosenberger, Claire Margaret

Title:

Effect of Sucrose Particle Size, Sucrose Content, and Water Content on Melt Resistant Chocolate Made via a Sugar Network

Area of Honors:

Chemical Engineering

Keywords:

Melt Resistant Chocolate
Heat Resistant Chocolate
Sugar Network
Sucrose
Chocolate
Water in Chocolate
Sugar Skeleton

File:

Download THESIS_FINAL_edits.pdf

Thesis Supervisors:

John Neil Coupland, Thesis Supervisor
Dr. Enrique Daniel Gomez, Thesis Honors Advisor