调温和油脂组成对巧克力原料油及其应用性能的影响

沈海燕，张虹，谢仕潮，胡鹏，王兴国

Effects of Tempering and Fatty Acid Composition on the Compatibility and Applicability of Chocolate Fats

SHEN Hai-yan, ZHANG Hong, XIE Shi-chao, HU Peng, WANG Xing-guo

食品科学 . 2014, (3): 37 -42 . DOI: 10.7506/spkx1002-6630-201403008