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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Detaylı Bibliyografya
Yayımlandı:J Food Sci Technol
Asıl Yazarlar: da Silva, Thais Lomonaco Teodoro, Grimaldi, Renato, Calligaris, Guilherme Andrade, Cardoso, Lisandro Pavie, Gonçalves, Lireny Aparecida Guaraldo
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2017
Konular:
Original Article
Online Erişim: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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