摘要 : Ultrasonic spectrometry was used to distinguish between properly tempered and untempered commercial dark chocolate. X-ray diffraction (XRD) and differential scanning calorimetry (DSC) were used to characterize the polymorphic stat... 展开
作者 | Peyronel~ Fernanda Weiss~ Jochen Marangoni~ Alejandro G. Winkelmeyer~ Caspar B. |
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作者单位 | |
期刊名称 | 《Food and bioprocess technology》 |
总页数 | 14 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Chocolate tempering Ultrasonics Frequency dependence Spectrometry Crystallization Solid fat content Powder X-ray diffraction Attenuation |
馆藏号 | N2008EPST0013471 |