Rapid instrumental methods and chemometrics for the determination of pre-crystallization in chocolate
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.01029.x/fullpdf
Reference20 articles.
1. Comparison of precrystallization of chocolate
2. In-line measurement of tempered cocoa butter and chocolate by means of near-infrared spectroscopy
3. A spectrophotofluorometric study of compounds of biological interest
4. Seeding effects on solidification behavior of cocoa butter and dark chocolate. I. Kinetics of solidification
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