Technofunctional barrier layers for preventing fat bloom in triple-shot pralines

Food Research International

Volumn 42, Issue 1, 2009, Pages 69-75

  Nöbel, Stefan ^a   Böhme, Birgit ^a   Schneider, Yvonne ^a   Rohm, Harald ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Chocolate; Fat bloom; Migration; Nougat; Nut oil; Triple shot

Indexed keywords

BEVERAGES; DAIRY PRODUCTS; FILLING; OILS AND FATS; SUGAR (SUCROSE); SUGARS;

CHOCOLATE; FAT BLOOM; MIGRATION; NOUGAT; NUT OIL; TRIPLE-SHOT;

BLOOMS (METAL);

ARACHIS; THEOBROMA; THEOBROMA CACAO;

EID: 58149268940     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.08.011     Document Type: Article

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