Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings

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Bibliographic Details
Main Author:	Nieves María Flores March
Format:	Artículo científico
Language:	en
Published:	Universidad Nacional de Colombia 2017
Subjects:	Agrociencias CBE rheology Casson viscosity Accelerated bloom chocolate coatings
Online Access:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
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