Fat bloom formation and characterization in milk chocolate observed by atomic force microscopy-Reference-Cited by-同舟云学术

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Fat bloom formation and characterization in milk chocolate observed by atomic force microscopy

Published:2002-11 Issue:11 Volume:79 Page:1115-1121
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Hodge S. M.¹,Rousseau D.²

Affiliation:

1. ; Department of Chemical Engineering; Ryerson University; M5B 2K3 Toronto Ontario Canada

2. ; School of Nutrition; Ryerson University; 350 Victoria St. M5B 2K3 Toronto ON Canada

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference17 articles.

1. Tempering-The Inside Story;Seguine;Manuf. Confect.,1991

2. Studies of Bloom Formation Using X-Ray Diffraction from Chocolates After Long-Term Storage;Cebula;Fat Sci. Technol.,1993

3. Polymorphism of Cocoa Butter;Wille;J. Am. Oil Chem. Soc.,1966

4. X-ray Diffraction Spectroscopy in the Study of Fat Polymorphism;deMan;Food Res. Int.,1992

5. Fat Migration in Composite Confectionery Products;Couzens;Manuf. Confect.,1997

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