Surface roughness during storage of chocolate: Fractal analysis and possible mechanisms

JAOCS, Journal of the American Oil Chemists' Society

Volumn 82, Issue 6, 2005, Pages 457-462

  Quevedo, Roberto ^a   Brown, Christopher ^b   Bouchon, Pedro ^c   Aguilera, José M ^c  

^a UNIVERSIDAD DE LOS LAGOS   (Chile)

^b Worcester Polytechnic Institute   (United States)

^c PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

Bloom; Capillary flow; Chocolate; Cocoa butter; Fat bloom; Microscopy; Roughness; Surface topography

Indexed keywords

BLOOM; CHOCOLATE; COCOA BUTTER; FAT BLOOM;

ASYMPTOTIC STABILITY; CAPILLARY FLOW; DIFFUSION; FRACTALS; SAMPLING; SCANNING; SURFACE ROUGHNESS; SURFACE TOPOGRAPHY;

FOOD PRODUCTS;

THEOBROMA; THEOBROMA CACAO;

EID: 30344482518     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-005-1093-2     Document Type: Article

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