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Chocolate Swelling during Storage Caused by Fat or Moisture Migration

  1. L. Svanberg,
  2. N. Lorén,
  3. L. Ahrné

Article first published online: 19 NOV 2012

DOI: 10.1111/j.1750-3841.2012.02945.x

Issue

Journal of Food Science

Journal of Food Science

Volume 77, Issue 11, pages E328–E334, November 2012

Additional Information

How to Cite

Svanberg, L., Lorén, N. and Ahrné, L. (2012), Chocolate Swelling during Storage Caused by Fat or Moisture Migration. Journal of Food Science, 77: E328–E334. doi: 10.1111/j.1750-3841.2012.02945.x

Author Information

  1. Author Svanberg is with SIK—the Swedish Inst. for Food and Biotechnology, Box 5401, SE-402 29 Gothenburg, Sweden; and Swiss Federal Inst. of Technology, Zurich, Inst. für Lebensmittelwissenschaften, LFO E 12.1, ETH Zentrum, CH-8092 Zürich, Switzerland. Authors Lorén and Ahrné are with SIK—the Swedish Inst. for Food and Biotechnology, Box 5401, SE-402 29 Gothenburg, Sweden. Direct inquiries to author Svanberg (E-mail: lina.svanberg@sik.se).

Publication History

  1. Issue published online: 19 NOV 2012
  2. Article first published online: 19 NOV 2012
  3. MS 20120330 Submitted 3/6/2012, Accepted 7/27/2012.

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