Hazelnut oil migration in dark chocolate – kinetic, thermodynamic and structural considerations
Author:
Affiliation:
1. School of Nutrition, Ryerson University, Toronto, Ontario, Canada
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200501194
Reference26 articles.
1. Polymorphism of cocoa butter
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4. Fat Bloom and Chocolate Structure Studied by Mercury Porosimetry
5. Kinetics of fat migration within chocolate products. Part III: fat bloom
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