The use of atomic force microscopy to measure the formation and development of chocolate bloom in pralines

JAOCS, Journal of the American Oil Chemists' Society

Volumn 82, Issue 3, 2005, Pages 165-168

  Smith, Paul R ^a   Dahlman, Annika ^a  

^a INSTITUTE FOR SURFACE CHEMISTRY   (Sweden)

Author keywords

Atomic force microscopy; Chocolate; Fat bloom; Fat migration; Polymorphism

Indexed keywords

CHOCOLATE; FAT BLOOM; FAT MIGRATION; POLYMORPHISM;

ATOMIC FORCE MICROSCOPY; CRYSTAL STRUCTURE; OILS AND FATS;

DAIRY PRODUCTS;

THEOBROMA CACAO;

EID: 30344440666     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-005-5167-3     Document Type: Article

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