Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures

Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures

Dark chocolates filled with palm mid-fraction (PMF) were stored at different temperatures to evaluate the physical and chemical changes. Storage at low temperature (18°C) reduces the PMF migration to negligible extent. Higher storage temperatures (30 and 35°C) increased the PMF migration from the fi...

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Bibliographic Details
Main Authors: Selamat, Jinap, Ali, Abdelrahim Abdelbagi, Che Man, Yaakob, Yusoff, Mohd Suria Affandi
Format: Article
Language:English
Published: Taylor & Francis 2000
Online Access:http://psasir.upm.edu.my/id/eprint/49997/
http://psasir.upm.edu.my/id/eprint/49997/1/Use%20of%20palm%20mid-fraction%20in%20dark%20chocolate%20as%20base%20filling%20centre%20at%20different%20storage%20temperatures.pdf

Internet

http://psasir.upm.edu.my/id/eprint/49997/
http://psasir.upm.edu.my/id/eprint/49997/1/Use%20of%20palm%20mid-fraction%20in%20dark%20chocolate%20as%20base%20filling%20centre%20at%20different%20storage%20temperatures.pdf

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