The effect of rapid cooling on the fat phase of chocolate
The aim of the project was to understand the science behind rapid cooling of chocolate used in the Frozen Cone® process. Differential scanning calorimetry was used to study the effect of slow and rapid cooling on tempered chocolate. On rapid cooling, lower melting polymorphs of cocoa butter were g...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
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2007
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| Online Access: | https://eprints.nottingham.ac.uk/11397/ |