Effect of fat composition on texture and bloom of lauric compound chocolate
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201000339
Reference15 articles.
1. Mixtures of palm kernel oil with cocoa butter and milk fat in compound coatings
2. Nature and Composition of Fat Bloom from Palm Kernel Stearin and Hydrogenated Palm Kernel Stearin Compound Chocolates
3. Incorporation of Milk Fat and Milk Fat Fractions into Compound Coatings Made from Palm Kernel Oil
4. Interactions of Milk Fat and Milk Fat Fractions with Confectionery Fats
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