Chocolate Swelling during Storage Caused by Fat or Moisture Migration

Journal of Food Science

Volumn 77, Issue 11, 2012, Pages

  Svanberg, L ^a,b   Loren N ^a   Ahrne L ^a  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

^b ETH ZURICH   (Switzerland)

Author keywords

Chocolate; Fat migration; Moisture migration; Structure; Swelling

Indexed keywords

FAT; WATER;

ABSORPTION; ARTICLE; CACAO; CHEMISTRY; FOOD ANALYSIS; FOOD QUALITY; FOOD STORAGE; METHODOLOGY; REPRODUCIBILITY;

ABSORPTION; CACAO; FATS; FOOD ANALYSIS; FOOD QUALITY; FOOD STORAGE; REPRODUCIBILITY OF RESULTS; WATER;

THEOBROMA CACAO;

EID: 84869850016     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02945.x     Document Type: Article

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