Fats for confectionery coatings and fillings-Reference-Cited by-同舟云学术

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Fats for confectionery coatings and fillings

Published:2009 Issue: Volume: Page:53-79
ISSN:
Container-title:Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
language:
Short-container-title:

Author:

Talbot Geoff

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/P86870WX24M07443.pdf

Reference24 articles.

1. Application of Fats in Confectionery;Talbot,2006

2. Industrial Chocolate Manufacture and Use;Beckett,2009

3. Confectionery Fats Handbook;Timms,2003

4. The Use of Palm Oil in Frying;Berger,2005

5. Enzymatic acidolysis of sal fat and its fractions;Bhattacharyya;Oléagineux,1991

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2. Physical Blending of Fractionated Bambangan Kernel Fat Stearin and Palm Oil Mid-Fraction to Formulate Cocoa Butter Equivalent;Foods;2023-04-23

3. Characterization and evaluation of the influence of an alginate, cocoa and a bilayer alginate–cocoa coating on the quality of fresh‐cut oranges during storage;Journal of the Science of Food and Agriculture;2022-02-12

4. Cocoa Butter Alternatives for Food Applications;Recent Advances in Edible Fats and Oils Technology;2022

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