Impact of pre-crystallization process on structure and product properties in dark chocolate
- Journal Article
Journal / seriesJournal of food engineering
SubjectChocolate; Pre-crystallization; Microstructure; Fat migration; Moisture migration; Fat bloom
Organisational unit03345 - Windhab, Erich Josef
NotesReceived 5 March 2012, Revised 20 June 2012, Accepted 27 June 2012, Published online 21 July 2012.
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