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Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate
Chocolate is a complex soft material characterized by solid particles (cocoa powder, milk solid particles and sugar crystals) dispersed in a crystallized fat matrix mostly composed of cocoa butter (CB). Important chocolate properties such as snap, and visual appearance are strongly dependent on the...
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| Udgivet i: | Curr Res Food Sci |
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| Main Authors: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Elsevier
2021
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7957023/ https://ncbi.nlm.nih.gov/pubmed/33748777 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.crfs.2021.02.009 |
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