The role of nonfat ingredients on confectionery fat crystallization
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DOI: 10.1080/10408398.2017.1286293
Abstract: ABSTRACT Confections such as chocolate and biscuit fillings are composed of a continuous fat phase that contains dispersed nonfat ingredients such as sugar and cocoa powder. Research on fat crystallization and rheology in confections often… read more here.
Keywords: fat crystallization; rheology; crystallization; role ... See more keywords