Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS)
This study examined the physical properties of enzymatically produced palm oil-based cocoa butter substitute (CBS) in dark chocolate. Melting profile, particle size distribution (PSD), rheological, textural behaviors, bloom formation and polymorphism were analysed using differential scanning calorim...
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| 主要な著者: | , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Academic Press
2017
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/62744/1/Physical%2C%20rheological%20.pdf http://psasir.upm.edu.my/id/eprint/62744/ https://reader.elsevier.com/reader/sd/pii/S0023643817302657?token=D1F32698006AC738023FE49B88D74F5D62804A8B576DAABB5B7F343E5AA21FE3463164E323C28046580576D7652A214E&originRegion=eu-west-1&originCreation=20220913035829 |
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http://psasir.upm.edu.my/id/eprint/62744/1/Physical%2C%20rheological%20.pdfhttp://psasir.upm.edu.my/id/eprint/62744/
https://reader.elsevier.com/reader/sd/pii/S0023643817302657?token=D1F32698006AC738023FE49B88D74F5D62804A8B576DAABB5B7F343E5AA21FE3463164E323C28046580576D7652A214E&originRegion=eu-west-1&originCreation=20220913035829