Effect of cocoa butter equivalent on cocoa butter crystallization behavior and on dark chocolate
The aim of this work was to evaluate the crystallization behavior of commercial cocoa butter (CB) and cocoa butter equivalents (CBE) and their mixtures to assess the best proportions that do not compromises the crystallization process in chocolates. Blends were prepared using CBE concentrations of 5...
| Principais autores: | da Silva, Thais Lomonaco Teodoro, Grimaldi, Renato, Gonçalves, Lireny Aparecida Guaraldo |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2019
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/10699 |
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