The Influence of a Chocolate Coating on the State Diagrams and Thermal Behaviour of Freeze-Dried Strawberries

Chocolate-coated fruit is becoming more and more popular as a tasty snack. The subjects of the research were freeze-dried strawberries and dark and milk chocolate-coated freeze-dried strawberries. The DSC curves, sorption isotherms, and glass transition temperature were determined. The state diagram...

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Auteurs principaux:	Ewa Ostrowska-Ligęza, Karolina Szulc, Ewa Jakubczyk, Karolina Dolatowska-Żebrowska, Magdalena Wirkowska-Wojdyła, Joanna Bryś, Agata Górska
Format:	Artigo
Langue:	Inglês
Publié:	MDPI AG 2022-01-01
Collection:	Applied Sciences
Sujets:	glass transition temperature freeze-dried strawberries milk and dark chocolate MDSC
Accès en ligne:	https://www.mdpi.com/2076-3417/12/3/1342
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