Manufacturing Chocolate Bar Using VCO as Cocoa Butter Substitute by Conching and Tempering (Reviewed from Conching Time and Variation of Substitute)

Abstract One of the important components in making chocolate is cocoa butter because it affects the texture and melting point of the final product. The production process involves several stages, from fermentation to extraction. Therefore, cocoa butter has a high price with li...

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Principais autores:	Raina Khoirunisa Zain, Erwana Dewi, Muhammad Yerizam
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty 2025-04-01
סדרה:	Jurnal Pangan dan Agroindustri
נושאים:	cocoa butter cocoa butter substitute chocolate bar vco
גישה מקוונת:	https://jpa.ub.ac.id/index.php/jpa/article/view/1198
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!