Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate
The effects of 18 and 30°C storage temperatures on texture, polymorphic structure, bloom formation and sensory attributes of dark chocolate, stored for 8 weeks were studied. Results showed that storage at 18°C for 8 weeks, significantly retarded changes in filled chocolates; the chocolates were free...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Elsevier Science
2001
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| Online Access: | http://psasir.upm.edu.my/id/eprint/49980/1/Effect%20of%20storage%20temperature%20on%20texture%2C%20polymorphic%20structure%2C%20bloom%20formation%20and%20sensory%20attributes%20of%20filled%20dark%20chocolate.pdf http://psasir.upm.edu.my/id/eprint/49980/7/1-s2.0-S0308814600002715-main.pdf http://psasir.upm.edu.my/id/eprint/49980/ http://www.sciencedirect.com/science/article/pii/S0308814600002715 |
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http://psasir.upm.edu.my/id/eprint/49980/1/Effect%20of%20storage%20temperature%20on%20texture%2C%20polymorphic%20structure%2C%20bloom%20formation%20and%20sensory%20attributes%20of%20filled%20dark%20chocolate.pdfhttp://psasir.upm.edu.my/id/eprint/49980/7/1-s2.0-S0308814600002715-main.pdf
http://psasir.upm.edu.my/id/eprint/49980/
http://www.sciencedirect.com/science/article/pii/S0308814600002715