$Effects of cocoa butter, palm fraction and emulsifier mixtures on the quality parameters of different chocolate formulations$

Effects of cocoa butter, palm fraction and emulsifier mixtures on the quality parameters of different chocolate formulations

The physico-chemical characteristics of cocoa butter (CB) , palm midfraction (PMF) and palm kernel stearin (PKS) in fat-based chocolate formulation in the presence of sorbitan tristearate (STS) have been studied. Triacylglycerols (TAGs), fatty acid methyl esters (FAMEs), thermal behaviour, polym...

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書目詳細資料
主要作者:	Kumara, Bakti
格式:	Thesis
語言:	English English
出版:	2003
主題:	Chocolate Chocolate processing
在線閱讀:	http://psasir.upm.edu.my/id/eprint/8727/1/FSMB_2003_20%20IR.pdf
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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