Gloss stability of whey-protein/plasticizer coating formulations on chocolate surface

Journal of Food Science

Volumn 67, Issue 3, 2002, Pages 1121-1125

  Lee, S Y ^a   Dangaran, K L ^b   Krochta, J M ^b  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Chocolates; Coatings; Gloss; Plasticizer; Shellac; Whey protein

Indexed keywords

THEOBROMA CACAO;

EID: 0036259584     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09463.x     Document Type: Article

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