https://www.selleckchem.com/pr....oducts/Floxuridine.h
A high quality chocolate requires not only a shiny surface, a crunchy and pleasant texture, but also a proper resistance to blooming. All these characteristics are influenced by the physical and chemical properties of the components, which are directly related to their crystalline structure. Some works found that the proportion of cocoa butter (C, cocoa butter equivalent (CBE) and milk fatty acid (AMF) tend to strongly delay the blooming when mixing them. The goal of our research is to determine how the choice of adding CBE to the
Like
Comment
Share
