Influence of Soft Cocoa Butter Equivalents on Color and Other Physical Attributes of Chocolate
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://www.springerlink.com/index/pdf/10.1007/s11746-011-1763-6
Reference32 articles.
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3. Afoakwa OE, Paterson A, Fowler M (2007) Factors influencing rheological and textural qualities in chocolate—a review. Trends Food Sci Technol 18:290–298
4. Afoakwa OE, Paterson A, Fowler M, Vieira J (2008) Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems. J Food Eng 89:128–136
5. Walter P, Cornillon P (2002) Lipid migration in two-phase chocolate systems investigated by NMR and DSC. Food Res Intern 35:761–767
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