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Presentation
Effects of tempering and fat crystallisation behaviours on microstructure, mechanical properties and appearance in dark chocolates
Annual Meeting of the Institute of Food Technologists (IFT), Ernest Morial Convention Center, New Orleans, LA, USA, June 28 - July 1, 2008. (2008)
  • Emmanuel Ohene Afoakwa
Keywords
  • Chocolate,
  • fat crystallisation,
  • tempering,
  • cocoa
Publication Date
June 30, 2008
Citation Information
Emmanuel Ohene Afoakwa. "Effects of tempering and fat crystallisation behaviours on microstructure, mechanical properties and appearance in dark chocolates" Annual Meeting of the Institute of Food Technologists (IFT), Ernest Morial Convention Center, New Orleans, LA, USA, June 28 - July 1, 2008. (2008)
Available at: http://works.bepress.com/emmanueloheneafoakwa/81/