The physicochemical characterization of soy milk chocolate and milk chocolate
碩士 === 國立屏東科技大學 === 食品科學系所 === 105 === Chocolate is a complex rheological system with solid particles (cocoa, milk powder and sugar) dispersed in cocoa butter which is the fat phase. The texture properties, surface color and the crystal type of fat is crucial to the quality. Mixing the cocoa liquor...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/c2pn44 |