Production of cocoa butter equivalent from blending of illipé butter and palm mid-fraction
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
1. Official Methods and Recommended Practices of the American Oil Chemists’ Society;AOCS,2017
2. Texture, rheology and fat bloom study of ‘chocolates’ made from cocoa butter equivalent synthesized from illipe butter and palm mid-fraction;Bahari;LWT – Food Science and Technology,2018
3. Synthesis of a Cocoa Butter Equivalent by Enzymatic Interesterification of Illipe Butter and Palm Midfraction;Bahari;Journal of the American Oil Chemists' Society,2018
4. The science of chocolate;Beckett,2008
5. Cocoa Butter Substitute (CBS) Produced from Palm Mid-fraction/Palm Kernel Oil/Palm Stearin for Confectionery Fillings;Biswas;Journal of the American Oil Chemists' Society,2017
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2. Crystallization and polymorphic behaviors of cocoa butter alternatives: A review;Journal of the American Oil Chemists' Society;2023-07-28
3. Процесс кристаллизации эквивалентов масла какао: механизм, факторы и новые аспекты;Хранение и переработка сельхозсырья;2023-06-30
4. Improvement of chocolate heat resistance with illipé butter stearin addition;International Journal of Food Science & Technology;2023-02-14
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