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Pre-crystallization process in chocolate production requires high investment cost and it is employed with multistage thermal processes. Improper tempering process results in fat bloom main quality defect of the chocolate products. Effect of different b V concentrations 0.
Probotic enrichment 9. During production process, 0. Higher vitality level can be obtained by optimization of seeding process such as shear rate. Cumhuriyet Science Journal. Year , Volume 40 , Issue 1, Pages - Zotero Mendeley EndNote. Keywords tr en Fonksiyonel , Prebiyotik , Probiyotik , Temperleme.
Functional , Prebiotic , Probiotic , Tempering. References . Belscak-Cvitanovic A. Olinger P. The Manufacturing Confectioner, 74 5 77— Sokmen A. Konar N. CyTA Journal of Food, Melo L. Afoakwa E. Fowler M. Dhonsi, D. Glicerina V. And Vieira J. Dahlenborg H. Effect of shell microstructure on oil migration and fat bloom development in model pralines, Food Structure, 5 Debaste F. Bolliger S. Maillard M. Coman M.
Erdem O. Champagne C. Lalicic-Petronijevic J. Raymond Y. International Journal of Food Engineering, doi: Beckett S. The science of chocolate 2nd Ed. Toker O. Lonchampt P. Periche A. Shah A. Industrial chocolate manufacture and use, 3rd Ed.
Blackwell, Oxford Ziegler G. Maragkoudakis P. Zaric D. Vercet A. Browning of white chocolate during storage, Food Chemistry, 81 , Rossini, K. Shadwell, N. Afoakwa, E. Aidoo R. Lindecrantz A.
Investigation of seedpowder technology for pre-crystallization processing for dark chocolate- Effect on fat crystal structure and storage stability. Cumhuriyet Science Journal , 40 1 , DOI: Full Text File. Authors of the Article.
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