Relation of fat bloom in chocolate to polymorphic transition of cocoa butter-Reference-Cited by-同舟云学术

Relation of fat bloom in chocolate to polymorphic transition of cocoa butter

Published:1998-11 Issue:11 Volume:75 Page:1609-1615
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Bricknell J.¹,Hartel R. W.²

Affiliation:

1. M&M/Mars, Inc.; Hackettstown New Jersey

2. ; Department of Food Science; University of Wisconsin; 1605 Linden Dr. 53706 Madison WI

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference16 articles.

1. Tempering-The Inside Story;Seguine;Manufact. Confect.,1991

2. Kleinert , I.J. Studies on the Formation of Fat Bloom and Methods of Delaying It, Proceedings of the 15th Pennsylvania Manufacturing Confectioners Association Production Conference 1961 201 219

3. Studies of Bloom Formation Using X-ray Diffraction from Chocolate After Long-Term Storage;Cebula;Fat Sci. Technol.,1993

4. Phase Behavior of Fats and Their Mixtures;Timms;Prog. Lipid Res.,1984

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