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Effects of time and temperature during melanging on the volatile profile of dark chocolate
Chocolate made from small-batch production is known for distinct sensory properties that differentiate its products from large-scale production. Specifically, small-batch processing includes a melanging step, a chocolate refining (a process involving time and temperature to refine texture and flavor...
Zapisane w:
| Wydane w: | Sci Rep |
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| Główni autorzy: | , , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Nature Publishing Group UK
2020
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7483446/ https://ncbi.nlm.nih.gov/pubmed/32913253 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-020-71822-0 |
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