Influence of soft cocoa butter equivalents on color and other physical attributes of chocolate

JAOCS, Journal of the American Oil Chemists' Society

Volumn 88, Issue 7, 2011, Pages 937-947

  Torbica, Aleksandra ^a   Pajin, Biljana ^b   Omorjan, Radovan ^b  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Chocolate; Cocoa butter equivalent (CBE); Color; Fat blooming; Solid fat content (SFC)

Indexed keywords

CHOCOLATE; COCOA BUTTER; CRYSTALLIZATION BEHAVIOR; FAT BLOOM; FAT BLOOMING; MELTING PROPERTIES; PHYSICAL CHARACTERISTICS; SOLID FAT CONTENT; SOLID FAT CONTENT (SFC);

COLOR;

COCOA;

THEOBROMA; THEOBROMA CACAO;

EID: 80051552563     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-011-1763-6     Document Type: Article

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