Application of kokum (Garcinia indica) fat as cocoa butter improver in chocolate

Journal of the Science of Food and Agriculture

Volumn 85, Issue 1, 2005, Pages 135-140

  Maheshwari, B ^a   Yella Reddy, S ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Chocolate; Cocoa butter; Cocoa butter extenders improvers; Heat resistant property; Kokum fat; Rheology of chocolate

Indexed keywords

GARCINIA INDICA; THEOBROMA CACAO;

EID: 11244259405     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1967     Document Type: Article

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