View of Physical Characteristic of Heat Resistant Chocolate Formulated with Konjac Glucomannan and Xanthan Gum-Based Hydrogel at Various Fat Content during Period of Crystal Growth (Maturation)

Return to Article Details Physical Characteristic of Heat Resistant Chocolate Formulated with Konjac Glucomannan and Xanthan Gum-Based Hydrogel at Various Fat Content during Period of Crystal Growth (Maturation) Download Download PDF