Rheological properties of cupuassu and cocoa fats
Cocoa butter is an important ingredient in chocolate formulation as it dictates the main properties (texture, sensation in the mouth, and gloss). In the food industry, the texture of fat-containing products strongly depends on the macroscopic properties of the fat network formed within the finished...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2004-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/154 |