The advantages of solid fat content determination in cocoa butter and cocoa butter equivalents by the Karlshamns method-Reference-Cited by-同舟云学术

The advantages of solid fat content determination in cocoa butter and cocoa butter equivalents by the Karlshamns method

Published:2005-10-05 Issue:3-4 Volume:222 Page:385-391
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Torbica Aleksandra,Jovanovic Olga,Pajin Biljana

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-005-0118-7.pdf

Reference33 articles.

1. Karlshamns Oils and Fat Academy (1991) Cocoa butter alternatives. Karlshamns Oils and Fats AB, Karlshamn, Sweden

2. Jovanović O (1991) Influence of some cocoa butter equivalentes on phisical charactristics of cocoa butter blends and chocolate mass, MSc Thesis, Faculty of Technology, Novi Sad, Serbia and Montenegro

3. Gavrilović M (2000) Tehnologija konditorskih proizvoda. Tehnološki fakultet, Novi Sad

4. Leisner R, Hogenbirk G, Nillson J, Petersson B, Alander J, Helmbring G, Stenmyr C, Linghede M, Gunnerdal J (1991) Cocoa butter alternatives. Karlshamns Oils and Fats AB, Karlshmns, Sweden

5. Gavrilović M, Jovanović O (1980) Hrana i Ishrana 21:275–282

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