Influence of lactic acid ester on chocolate quality

Trends in Food Science and Technology

Volumn 15, Issue 3-4, 2004, Pages 128-136

  Jovanovic, Olga ^a   Pajin, Biljana ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

[No Author keywords available]

Indexed keywords

CRYSTALLIZATION; EMULSIFICATION; HARDNESS; RHEOLOGY; SAMPLING; SENSORS; STATISTICAL METHODS;

CHOCOLATE QUALITY; FAT BLOOM STABILITY;

ESTERS;

THEOBROMA CACAO;

EID: 1542380579     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2003.09.011     Document Type: Note

References (15)

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