Crystallinity properties and crystallization behavior of chocolate fat blends

Cocoa butter (CB) provides unique crystallization characteristics to chocolates and confectionary products; hence, it is an important value-add product. However, other alternative fats that minimally affect the crystallization behaviour of chocolates and confectionary products are now being increasi...

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Bibliografski detalji
Izdano u:J Food Sci Technol
Glavni autori: da Silva, Thais Lomonaco Teodoro, Grimaldi, Renato, Calligaris, Guilherme Andrade, Cardoso, Lisandro Pavie, Gonçalves, Lireny Aparecida Guaraldo
Format: Artigo
Jezik:Inglês
Izdano: Springer India 2017
Teme:
Original Article
Online pristup:https://ncbi.nlm.nih.gov/pmc/articles/PMC5495725/
https://ncbi.nlm.nih.gov/pubmed/28720955
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2634-4
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