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Cited article:

Changes of Dark Couverture Chocolate Hardness During Storage Tempered Using Automatic Tempering Machine with Tank and Tempering Temperature as Variables

Shiammita Rosmindari, Arifin Dwi Saputro, Nursigit Bintoro

BIO Web Conf., 80 (2023) 04002

Published online: 2023-12-14

DOI: https://doi.org/10.1051/bioconf/20238004002

This article has been cited by the following article(s):

Design of a chocolate tempering machine with thermosyphon installation – a new concept study

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E3S Web of Conferences 602 01013 (2025)
https://doi.org/10.1051/e3sconf/202560201013

Mahua oil fraction: A sustainable and functional 1,3-dipalmitoyl-2-oleoylglycerol (POS)-enriched cocoa butter equivalent for chocolate production

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Food Chemistry 477 143564 (2025)
https://doi.org/10.1016/j.foodchem.2025.143564