Preparation of sharp-melting hard palm midfraction and its use as hard butter in chocolate-Reference-Cited by-同舟云学术

Preparation of sharp-melting hard palm midfraction and its use as hard butter in chocolate

Published:2001-05 Issue:5 Volume:78 Page:455-460
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Hashimoto Satsuki¹,Nezu Toru¹,Arakawa Hiroshi¹,Ito Tomonori¹,Maruzeni Shoji¹

Affiliation:

1. Fats & Oils Research Department, Food Development Laboratory, Foods Division; Asahi Denka Kogyo K.K.; 7-2-35, Higashi-ogu, Arakawa-ku 116-8553 Tokyo Japan

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference6 articles.

1. Fractionation and Winterization;Krishnamurthy,1996

2. Choice of Solvent for Fractional Crystallization of Palm Oil;Timms;Palm Oil Technology in the Eighties,1981

3. Fractionation and Winterization;Krishnamurthy,1996

4. Refining and Fractionation of Palm Oil;Young,1987

5. Minifie , B.W. Chocolate Bars and Covered Confectionary Chocolate, Cocoa, and Confectionery 3rd edn. Van Nostrand Reinhold New York 1989 206 207

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