Composition Analysis of Cocoa Butter by Differential Scanning Calorimetry
Consumer properties of chocolate depend largely on the quality of cocoa butter, which affects the technological processes of chocolate production. This article introduces a new method of calorimetry-based mathematical modeling applied to polymorphic forms of cocoa butter. The authors studied variou...
| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | English |
| Publicado em: |
Kemerovo State University
2024-10-01
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| coleção: | Техника и технология пищевых производств |
| Assuntos: | |
| Acesso em linha: | https://fptt.ru/en/issues/22856/22815/ |