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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| フォーマット: | 学位論文 |
| 言語: | 英語 英語 |
| 出版事項: |
2003
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| 主題: | |
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/8727/1/FSMB_2003_20%20IR.pdf |