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International Journal of Food Sciences and Nutrition

Volumn 51, Issue 6, 2000, Pages 489-499

Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures

(4) Jinap, S a Ali, A A a Che Man, Y B a Suria, A M a

a UNIVERSITY PUTRA MALAYSIA (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

FAT; FATTY ACID; FOOD ADDITIVE; PALM OIL; TRIACYLGLYCEROL;

ARTICLE; CACAO; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; CONTROLLED STUDY; CRYSTALLIZATION; FOOD ANALYSIS; FOOD PROCESSING; FOOD STORAGE; HARDNESS; HIGH TEMPERATURE PROCEDURES; LIPID ANALYSIS; LOW TEMPERATURE PROCEDURES; MELTING POINT; PHYSICAL CHEMISTRY; STRUCTURE ANALYSIS; THERMOREGULATION;

CACAO; CANDY; CRYSTALLIZATION; FATTY ACIDS; HARDNESS; HEAT; PLANT OILS; TREES; TRIGLYCERIDES;

THEOBROMA CACAO;

EID: 0034537557 PISSN: 09637486 EISSN: None Source Type: Journal
DOI: 10.1080/09637480050208107 Document Type: Article

Times cited : (13)

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