| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398090 | Food Research International | 2013 | 7 Pages |
Abstract
⺠Heat resistance was developed in chocolate by the addition of EC dissolved in EtOH. ⺠Heat resistance increased with concentration of EC but not with EC viscosity. ⺠Heat resistance was dependent on chocolate type. ⺠HRC made with EtOH was much more heat resistant than that made with ethyl acetate.
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Authors
Terri A. Stortz, Alejandro G. Marangoni,