Impact of sample preparation on physical quantification of filling fats and oils in fresh and stored chocolate
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DOI: 10.1002/ejlt.201600359
Abstract: Filling fat and oil migration in filled chocolate products often cause quality loss, such as fat bloom or changes in texture. Therefore, and due to legal restrictions, the detection and quantification of filling fats and… read more here.
Keywords: filling fats; fats oils; chocolate; sample preparation ... See more keywords