Development and storage study of reduced sugar soy containing compound chocolate
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-010-0136-8.pdf
Reference43 articles.
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3. Ali A, Salamat J, Che Man YB, Suria AM (2001) Characterization and fat migration of palm kernel stearin as affected by addition of desiccated coconut used as base filling center in dark chocolate. Int J Food Sci Nutr 52:251–261
4. Anon (1984) Confectionery fats for special uses. J Am Oil Chem Soc 61:468–472
5. Anon (2007) Quick bite: choco soy. www.chocophile.com (Accessed on 09 March 2005)
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