Applications of milk-fat fractions in confectionery products

JAOCS, Journal of the American Oil Chemists' Society

Volumn 73, Issue 8, 1996, Pages 945-953

  Hartel, Richard W ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Chocolate; Confectionery coatings; Fat bloom; Milk fat fractions

Indexed keywords

CHEMICAL MODIFICATION; COATINGS; CRYSTALLIZATION; DAIRY PRODUCTS; EUTECTICS; FRACTIONATION; LIPIDS; MIXTURES; PHASE DIAGRAMS;

CHOCOLATE; COCOA BUTTER; CONFECTIONARY COATINGS; CONFECTIONARY PRODUCTS; DILUTION EFFECTS; FAT BLOOM; ISOSOLID DIAGRAMS; MILK FAT FRACTIONS; PALM KERNEL OIL BASED COATINGS; SOFTENING;

OILS AND FATS;

EID: 0030216519     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF02523401     Document Type: Article

References (32)

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