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...
Saved in:
主要作者: | |
---|---|
格式: | Thesis |
语言: | English English |
出版: |
2003
|
主题: | |
在线阅读: | http://psasir.upm.edu.my/id/eprint/8727/1/FSMB_2003_20%20IR.pdf |
标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
成为第一个发表评论!