Figure 4. Decay incidence of chocolate-coated chestnut and reference stored at 7°C, 82% RH and 25°C, 53% RH

From

Chocolate Coating Effect on Whey Protein Isolate-Pullulan-Coated Freeze-Dried Chestnut

Mahamadou Elhadji Gounga, Khamis Ali Omar, Issoufou Amadou, Shi-Ying Xu

American Journal of Food Science and Technology. 2017, 5(3), 70-77 doi:10.12691/ajfst-5-3-1