Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squares

Cocoa butter (CB) is an ingredient traditionally used in the manufacturing of chocolates, but its availability is decreasing due to its scarcity and high cost. For this reason, other vegetable oils, known as cocoa butter equivalents (CBE), are used to replace CB partially or wholly. In the present w...

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Detalles Bibliográficos
Autores principales: Castro-Alayo, Efraín M., Torrejón-Valqui, Llisela, Cayo-Colca, Ilse S., Cárdenas-Toro, Fiorella P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700800/
https://www.ncbi.nlm.nih.gov/pubmed/34945652
http://dx.doi.org/10.3390/foods10123101

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700800/
https://www.ncbi.nlm.nih.gov/pubmed/34945652
http://dx.doi.org/10.3390/foods10123101

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