Physical characteristic of formulated with and gum-based at various fat content during period of crystal growth (maturation) saputro1

HIGHLIGHTS

• who: Febryan Wisnu from the Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta have published the research work: Physical Characteristic of Formulated with and Gum-Based at Various Fat Content during Period of Crystal Growth (Maturation) Saputro1uf02a, in the Journal: (JOURNAL)
• what: The aim of this study was to increase the melting point of premium couverture without addition of fat/oil from other sources. was formulated with coconut/palm as sweetener at various fat levels (32% 34% and 36%). The distinctive taste and aroma of chocolate are the main . . .
  

   

  

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