8Donald e. pszczola, The Bloom is off the Chocolate, Food Technology, 1997, vol. 51,p. 28.
9Bricknell, J and Hartel, R .W . Relation of Fat Bloom in Chocolate to Polymorphic Transition of Cocoa Butter, J. AM :Oil chem.Soc.75:1609- 1615(1998).
10R.A.Tietz, and R.W.Hattel. Effects of Minor Lipids on Crystallization of Milk Fat-Cocoo, Butter Blends and Bloom Formation in Chocolate, J. AM : Oil chem. Soc. 77:763 - 771(2000).
3Bourne M C.Food Texture and viscosity,2nd Edition[ M]. New York : Academic Press ,2002,3.
4Ioannou Irina, Perrot Nathalie, Mauris Gilles.Experimental analysis of sensory measurement imperfection impact for a cheese ripening fuzzy model[ J] .Lecture Notes in Artificial Intelligence, 2003,27(15) :595-602.
5Ahmet Sokmen, Gurbuz Gunes.Influence of some bulk sweeteners on rheological properties of chocolate [ J ].LWT,2006, 39 : 1053-1058.
6JORGE M C, RODRIGUEZ I, HOMBRE R De.Evaluation of an instrumental method of texture analysis for quality control of chocolate bars[ J] .Alimentaria, 1999,305 (36) :73-76.