Citation:
Nissim Garti and Aserin, Abraham. . 2012. “Effect Of Emulsifiers On Cocoa Butter And Chocolate Rheology, Polymorphism, And Bloom.”. Aocs Monograph Series On Oilseeds, 6, Cocoa Butter and Related Compounds, Pp. 275–305.
Abstract:
A review on two major activities of emulsifiers on cocoa butter and chocolate: rheol. and polymorphism. It discusses the effects of emulsifiers on viscosity and bloom. [on SciFinder(R)]