摘要 : The development and production of heat resistant chocolate (HRC) would allow this delectable treat to be enjoyed in summertime and tropical climates. Chocolate generally melts at 33.8 degrees C when solid cocoa butter transitions ... 展开
作者 | Stortz~ T. A Marangoni~ A. G. |
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作者单位 | |
期刊名称 | 《Trends in Food Science & Technology》 |
总页数 | 14 |
语种/中图分类号 | 英语 / TS20 |
关键词 | CHOCOLATE FATS HEAT RESISTANCE M.P. MICROSTRUCTURE POLYMERS REVIEWS THERMOPHYSICAL PROPERTIES Cocoa chocolate and sugar confectionery products Cocoa chocolate and cocoa butter |
馆藏号 | N2008EPST0007655 |