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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主要作者: Kumara, Bakti
格式: Thesis
语言:English
English
出版: 2003
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在线阅读:http://psasir.upm.edu.my/id/eprint/8727/1/FSMB_2003_20%20IR.pdf
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