Physical and sensory properties of milk chocolate formulated with anhydrous milk fat fractions

Journal of Food Science

Volumn 61, Issue 5, 1996, Pages 1068-1073

  Full, N A ^b   Reddy, S Yella ^c   Dimick, P S ^a   Ziegler, G R ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

^b M and M/Mars   (United States)

^c CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

bloom; fat fractions; hardness; milk chocolate; sensory

Indexed keywords

THEOBROMA CACAO;

EID: 10544224150     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb10934.x     Document Type: Article

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