The influence of formulation and packaging material on the rheological properties of milk chocolate
Fiber is a substitute for sugar in chocolates but changes its hygroscopicity and rheological characteristics if their packaging doesn't avoid its moisture gain. The objective of this study was to evaluate the water vapor permeability of different packaging materials (BOPP/metBOPP (biaxial orien...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222001585 |