Improving heat stability along with quality of compound dark chocolate by adding optimized cocoa butter substitute (hydrogenated palm kernel stearin) emulsion-Reference-Cited by-同舟云学术

Improving heat stability along with quality of compound dark chocolate by adding optimized cocoa butter substitute (hydrogenated palm kernel stearin) emulsion

Published:2017-07 Issue: Volume:80 Page:531-536
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Lillah ,Asghar Ali,Pasha Imran,Murtaza Ghulam,Ali Maratab

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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5. Official methods of analysis;AOAC,2005

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