Effect of fat composition on texture and bloom of lauric compound chocolate

European Journal of Lipid Science and Technology

Volumn 112, Issue 11, 2010, Pages 1270-1276

  Wang, Fengyan ^a   Liu, Yuanfa ^a   Shan, Liang ^a   Jin, Qingzhe ^a   Meng, Zong ^a   Wang, Xingguo ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Bloom; Cocoa butter substitutes; Compound chocolate; Texture

Indexed keywords

THEOBROMA; THEOBROMA CACAO;

EID: 78349301217     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201000339     Document Type: Article

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