Tempering of cocoa butter and chocolate using minor lipidic components

Chocolate manufacture includes a complex tempering procedure to direct the crystallization of cocoa butter towards the formation of fat crystal networks with specific polymorphism, nano- and microstructure, melting behavior, surface gloss and mechanical properties. Here we investigate the effects of...

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Detalles Bibliográficos
Autores principales: Chen, Jay, Ghazani, Saeed M., Stobbs, Jarvis A., Marangoni, Alejandro G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8408162/
https://www.ncbi.nlm.nih.gov/pubmed/34465789
http://dx.doi.org/10.1038/s41467-021-25206-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8408162/
https://www.ncbi.nlm.nih.gov/pubmed/34465789
http://dx.doi.org/10.1038/s41467-021-25206-1

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