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International Journal of Food Properties Volume 20, 2017 - Issue 1
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Articles

Effect of crystal promoters on viscosity and melting characteristics of compound chocolate

Czarina Kristine RosalesDepartment of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
,
Utai KlinkesornDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, ThailandCorrespondence[email protected]
&
Suntaree SuwonsichonDepartment of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
Pages 119-132 | Received 21 Aug 2015, Accepted 25 Jan 2016, Published online: 08 Sep 2016

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Read on this site (2)

Yujie Gao & Zong Meng. (2022) Crystallization of lipids and lipid emulsions treated by power ultrasound: A review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-12.
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Twinkle Suri & Santanu Basu. (2022) Heat resistant chocolate development for subtropical and tropical climates: a review. Critical Reviews in Food Science and Nutrition 62:20, pages 5603-5622.
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Articles from other publishers (3)

Refat Ahmad ALKURD, Faisal Tawfiq AL-AKAYLEH, Mayyas Mohammad AL-REMAWI, Mohamad Rafiq HASAN, Ali MAQOUSI, Khaled RAMADAN & Tawfiq Abdulraheem ARAFAT. (2023) Evaluation of a Jordanian commercial chocolate brand fortified with micronutrients of vitamins B12 and D3, iron and zinc. Food Science and Technology 43.
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Czarina Kristine Rosales, Suntaree Suwonsichon & Utai Klinkesorn. (2018) Influence of crystal promoters on sensory characteristics of heat-resistant compound chocolate. International Journal of Food Science & Technology 53:6, pages 1459-1467.
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Czarina Kristine Rosales, Suntaree Suwonsichon & Utai Klinkesorn. (2017) Ability of crystal promoters to delay fat bloom development in heat-resistant compound chocolate with or without the presence of crystal inhibitor. International Journal of Food Science & Technology 52:11, pages 2343-2351.
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