Influence of the dispersed particulate in chocolate on cocoa butter microstructure and fat crystal growth during storage

Food Biophysics

Volumn 3, Issue 2, 2008, Pages 273-278

  Rousseau, Dérick ^a   Sonwai, Sopark ^b  

^a RYERSON UNIVERSITY   (Canada)

^b SILPAKORN UNIVERSITY   (Thailand)

Author keywords

Atomic force microscopy; Chocolate; Cocoa butter; Crystallization; Microstructure; Phase imaging

Indexed keywords

THEOBROMA; THEOBROMA CACAO;

EID: 43749121856     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-008-9061-z     Document Type: Article

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