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      • Record: found
      • Abstract: found
      • Article: found
      Is Open Access

      Effect of tempering and cocoa butter equivalents on crystallization kinetics, polymorphism, melting, and physical properties of dark chocolates

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          Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems

          Emmanuel Afoakwa, Alistair Paterson, Mark Fowler … (2008)
          Article 0 comments Cited 16 times – based on 0 reviews     Review now
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            Thermal, structural and rheological characteristics of dark chocolate with different compositions

            Aleida J Sandoval, Alejandro Müller, Vanessa A. Fernandes (2013)
            Article 0 comments Cited 15 times – based on 0 reviews     Review now
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              Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS)

              Nirupam Biswas, Yuen Lin Cheow, Chin Ping Tan … (2017)
              Article 0 comments Cited 13 times – based on 0 reviews     Review now
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                Author and article information

                Journal
                Title: LWT
                Abbreviated Title: LWT
                Publisher: Elsevier BV
                ISSN (Print): 00236438
                Publication date Created: January 2023
                Publication date (Print): January 2023
                Volume: 173
                Page: 114402
                Article
                DOI: 10.1016/j.lwt.2022.114402
                SO-VID: f3d5f981-27cc-412d-9335-3b364c8b1339
                Copyright © © 2023
                License:

                https://www.elsevier.com/tdm/userlicense/1.0/

                http://creativecommons.org/licenses/by-nc-nd/4.0/

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