Formulation, evaluation and marketing of cocoa butter replacer fats [palm oil products for chocolate based products]
1982
Kheiri, M.S.A.
This paper deals with confectionary fats for chocolate based products. The composition of chocolate products, and the requirements of Cocoa Butter Replacers (CBR) are given. Cocoa butter extender (CBE) and cocoa butter substitute (CBS) are discussed. The physico-chemical characteristics of cocoa butter are analysed
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书目信息
PORIM Occasional Paper (Malaysia) | Palm Oil Research Institute of Malaysia Occasional Paper
期
4
ISSN
0127-2209
页码
pp. 1-53
其它主题
Etat physique; Metodos; Estado fisico; Succedane d'aliment; Patisserie confiserie; Produit d'origine vegetale; Pasteleria-confiteria; Evaluacion
语言
英语
注释
19 ill.; 15 tables; 19 ref.
1983-06-15
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