Article ID Journal Published Year Pages File Type
6398090 Food Research International 2013 7 Pages PDF
Abstract
► Heat resistance was developed in chocolate by the addition of EC dissolved in EtOH. ► Heat resistance increased with concentration of EC but not with EC viscosity. ► Heat resistance was dependent on chocolate type. ► HRC made with EtOH was much more heat resistant than that made with ethyl acetate.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Authors
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