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Effects of time and temperature during melanging on the volatile profile of dark chocolate
Chocolate made from small-batch production is known for distinct sensory properties that differentiate its products from large-scale production. Specifically, small-batch processing includes a melanging step, a chocolate refining (a process involving time and temperature to refine texture and flavor...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7483446/ https://www.ncbi.nlm.nih.gov/pubmed/32913253 http://dx.doi.org/10.1038/s41598-020-71822-0 |