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Polymorphic Forms of Chocolate: Application of Solid-State Characterization in the Food Industry

Brazilian Journal of Analytical Chemistry (2021) 8(30) 11-13
DOI: 10.30744/BRJAC.2179-3425.LETTER-RMBDEZENA-N30
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Abstract

Solid state characterization is fundamental for developing food products enabling better knowledge regarding formulation performance, processability, stability and functionality; promoting quality and safety to costumer, to meet regulatory standards.

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Bonilha Dezena, R. M. (2021). Polymorphic Forms of Chocolate: Application of Solid-State Characterization in the Food Industry. Brazilian Journal of Analytical Chemistry, 8(30), 11–13. https://doi.org/10.30744/BRJAC.2179-3425.LETTER-RMBDEZENA-N30

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