$Effects of cocoa butter, palm fraction and emulsifier mixtures on the quality parameters of different chocolate formulations$
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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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Bibliographic Details
Main Author:	Kumara, Bakti
Format:	Thesis
Language:	English English
Published:	2003
Subjects:	Chocolate Chocolate processing
Online Access:	http://psasir.upm.edu.my/id/eprint/8727/ http://psasir.upm.edu.my/id/eprint/8727/1/FSMB_2003_20%20IR.pdf

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