Evaluation model for cocoa butter equivalents based on fatty acid compositions and triacylglycerol patterns
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-019-00630-8.pdf
Reference31 articles.
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3. Bootello MA, Hartel RW, Garcés R, Martínez-Force E, Salas JJ. Evaluation of high oleic-high stearic sunflower hard stearins for cocoa butter equivalent formulation. Food Chem. 134: 1409–1417 (2012)
4. Bracco U. Effect of triglyceride structure on fat absorption. Am. J. Clin. Nutr. 60: 1002S–1009S (1994)
5. Buchgraber M, Ulberth F, Anklam E. Cluster analysis for the systematic grouping of genuine cocoa butter and cocoa butter equivalent samples based on triglyceride patterns. J. Agric. Food Chem. 52: 3855–3860 (2004)
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