The Effect of Limonene on the Crystallization of Cocoa Butter
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://www.springerlink.com/index/pdf/10.1007/s11746-011-1934-5
Reference25 articles.
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2. Wille RL, Lutton ES (1966) Polymorphism of cocoa butter. J Am Oil Chem Soc 43:491–496
3. Van Malssen K, Peschar R, Schenk H (1996) Real-time X-ray powder diffraction investigations on cocoa butter.1. Temperature-dependent crystallization behavior. J Am Oil Chem Soc 73:1209–1215
4. Van Malssen K, Peschar R, Schenk H (1996) Real-time X-ray powder diffraction investigations on cocoa butter 2. The relationship between melting behavior and composition of beta-cocoa butter. J Am Oil Chem Soc 73:1217–1223
5. Van Malssen K, Peschar R, Brito C, Schenk H (1996) Real-time X-ray powder diffraction investigations on cocoa butter 3. Direct beta-crystallization of cocoa butter: occurrence of a memory effect. J Am Oil Chem Soc 73:1225–1230
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