Sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil
Coconut oil (CNO) is a main source of cocoa butter substitute (CBS). CBS is proposed to improve the appearance, taste of chocolate and increase the stability of chocolate against bloom formation.Therefore, the objective of the research was to determine the effects of CNO substituted at different lev...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
King Saud University
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/53675/1/Sensory%20preference%20and%20bloom%20stability.pdf http://psasir.upm.edu.my/id/eprint/53675/ https://www.sciencedirect.com/science/article/pii/S1658077X17303387 |
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