Thermal humid treatment of walnuts as potential preventive measure against fungal contamination of chocolate confectionery fillings
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DOI: 10.1016/j.foodcont.2016.10.031
Abstract: Abstract Nuts are a common ingredient of confectionery fillings and a potential source of xerophilic fungal contamination. The present study investigated some preventive measures against fungal contaminants of chocolate confectionery fillings that are introduced by… read more here.
Keywords: humid treatment; chocolate confectionery; fungal contamination; confectionery fillings ... See more keywords