Application of Differential Scanning Calorimetry and Thermogravimetry for Thermal Analysis of Dark Chocolates
Dark chocolate is a confectionery product traditionally made from cocoa beans, sugar, and vanilla essence. The aim of the study was to investigate the thermal properties of dark chocolates and fats extracted from these chocolates using thermal methods of food analysis, such as differential scanning...
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| Hoofdauteurs: | , , , , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
MDPI AG
2024-10-01
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| Reeks: | Applied Sciences |
| Onderwerpen: | |
| Online toegang: | https://www.mdpi.com/2076-3417/14/20/9502 |
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