Noncocoa Ingredients on Cocoa Butter Crystallization-Reference-Cited by-同舟云学术

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Noncocoa Ingredients on Cocoa Butter Crystallization

Published:2012 Issue: Volume: Page:233-243
ISSN:
Container-title:Cocoa Butter and Related Compounds
language:
Short-container-title:

Author:

Svanberg Lina

Publisher

Elsevier

Reference28 articles.

1. Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products.;Auty;Journal of Dairy Research,2001

2. The Science of Chocolate;Beckett,2000

3. The Science of Chocolate;Beckett,2008

4. Crystallization of cocoa butter.;Bowser;The Manufacturing Confectioner,2006

5. Relation of fat bloom in chocolate to polymorphic transition of cocoa butter.;Bricknell;Journal of the American Oil Chemists' Society,1998

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Lecithin influences cocoa butter crystallization depending on concentration and matrix;European Journal of Lipid Science and Technology;2015-06

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