Quality characteristics of chocolate – Containing some fat replacer

Annals of Agricultural Sciences

Volumn 56, Issue 2, 2011, Pages 89-96

  El kalyoubi, M ^a   Khallaf, M F ^a   Abdelrashid, A ^a   Mostafa, Eman M ^b  

^a Ain Shams University   (Egypt)

^b Misr Food Additives Company MIFAD   (Egypt)

Author keywords

Chocolate; Palm olien; Particle size distribution; Rheological properties; Sensory evaluation

Indexed keywords

EID: 84986256439     PISSN: 05701783     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aoas.2011.05.009     Document Type: Article

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