Composition and structure of fat bloom in untempered chocolate

Journal of Food Science

Volumn 70, Issue 7, 2005, Pages s450-s452

  Kinta, Yasuyoshi ^a   Hatta, Tamao ^b  

^a Morinaga and Company Limited   (Japan)

^b JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

Author keywords

Chocolate; Energy dispersive X ray spectrometer; Fat bloom; Scanning electron microscope; X ray diffraction

Indexed keywords

THEOBROMA; THEOBROMA CACAO;

EID: 25844434758     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb11491.x     Document Type: Article

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