The effect of shear on the crystallization of cocoa butter
Author:
Affiliation:
1. ; Department of Chemical Engineering; University of Cambridge; New Museums Site Cambridge CB2 3RA England
2. ; Dept. of Food Technology, Faculty of Engineering and Industrial Technology; Silpakorn University; 73000 Nakorn Prathom Thailand
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference38 articles.
1. Solidification and Polymorphism in Cocoa Butter and the Blooming Problems;Schlichter-Aronhime,1988
2. Principles of Cocoa Butter Crystallization;Dimick;Manuf. Confect.,1991
3. The Polymorphism of Glycerides;Chapman;Chem. Rev.,1962
4. Polymorphism of Cocoa Butter;Wille;J. Am. Oil Chem. Soc.,1966
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