Fat Migration of Lauric and Non-Lauric Fat Used as Base Filling Centre in Dark Chocolate at Different Storage Temperatures
The effects of migration of used filling fats palm kernel stearin (PKS), palm midfraction (PMF) and desiccated coconut (DCN) (66% coconut oil) on the physical and chemical characteristics of dark chocolate at different storage temperatures (18°C, 30°C and 35°C) were studied. Fat migration was sti...
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| Materialtyp: | Lärdomsprov |
| Språk: | English English |
| Publicerad: |
2001
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| Länkar: | http://psasir.upm.edu.my/id/eprint/8440/1/FSMB_2001_13_IR.pdf |
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