Military ration chocolate: The effect of simulated tropical storage on sensory quality, structure and bloom formation

Food Chemistry

Volumn 160, Issue , 2014, Pages 365-370

  Bui, Lan T T ^a   Coad, Ross ^a  

^a Defence Science and Technology Organisation Scottsdale   (Australia)

Author keywords

Bloom; Chocolate; Colour; Sensory; Storage

Indexed keywords

COLOR; ENERGY STORAGE; FOOD TECHNOLOGY; PHYSICAL CHEMISTRY;

BLOOM; CHOCOLATE; CLIMATIC CONDITIONS; COLOUR MEASUREMENT; MICROSCOPIC OBSERVATIONS; NORTHERN AUSTRALIA; SENSORY; TRANSITION THEORIES;

BLOOMS (METAL);

ARMY; ARTICLE; AUSTRALIA; CACAO; CLIMATE; COLOR; DETERIORATION; FOOD QUALITY; FOOD STORAGE; HUMAN; PHASE TRANSITION; SENSORY EVALUATION; SURFACE PROPERTY; THERMOGRAPH; CHEMISTRY; EVALUATION STUDY; FOOD HANDLING; PROCEDURES; TASTE;

FAT;

AUSTRALIA; CACAO; COLOR; FATS; FOOD HANDLING; FOOD STORAGE; HUMANS; TASTE;

EID: 84899023442     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.03.084     Document Type: Article

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