1. Ali MA, Gafur MA, Rahman MS, Ahmed GM (1985) Variation in fat content and lipid class composition in ten different mango varieties. J Am Oil Chem Soc 62:520–523
2. AOAC (1995) Official methods of analysis, 15th edn. Association of Official Analytical Chemists, Washington
3. AOCS (1997) Official methods and recommended practices, 6th edn. American Oil Chemists’ Society, Champaign
4. Beckett ST (2008) The science of chocolate, 2nd edn. The Royal Society of Chemistry, Cambridge
5. Berger KG, Jewell GG, Pollitt RJM (1979) Oils and fats. In: Vaughan JG (ed) Food microscopy. Academic, London, pp 445–497