Chocolate heat-resistance by particulate polyol gel addition
1999
Mandralis, Z.I. | Weitzenecher, D.P.
Chocolate-based confectionery products having improved heat-resistance are prepared by mixing a polyol gel in particulate form with a flowable chocolate or a flowable mixture of ingredients for preparing a chocolate or chocolate-type composition in an amount to obtain a product having, based upon the product weight, a polyol content of from 0.2 percent to 60 percent by weight
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书目信息
出版者
BPTTT
页码
22 leaves
其它主题
Composicion aproximada; Resistance a la temperature
语言
英语
注释
Summary (En)
类型
Summary; Patent
团体作者
Nestec S.A., Vevey (Switzerland)
1999-08-15
AGRIS AP
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