Optimization of xanthan gum, corn starch and glyccerin blends on physicochemical properties and sensory acceptability of dark chocolate
The effects of cocoa butter substitution using xanthan gum (XG), corn starch (CS) and glycerin (GL) blends on the physicochemical and sensory properties of dark chocolate were determined. In this study, 11 blends with different proportions of XG, CS and GL were prepared according to DOptimal mixture...
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| 言語: | 英語 |
| 出版事項: |
2015
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| Abstract | Abstract here |