Buscato, Monise Helen Masuchi <br/><br/>
Delaying fat bloom formation in dark chocolate by adding sorbitan monostearate or cocoa butter stearin.  [electronic resource] 

 -  Food chemistry  Aug 2018 
 - 390-396 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2018.02.127  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cacao--chemistry<br/>Chocolate--analysis<br/>Dietary Fats--analysis<br/>Fats--chemistry<br/>Food Additives--analysis<br/>Food Handling<br/>Food Storage<br/>Hexoses--analysis<br/>Temperature<br/>Triglycerides--analysis