A differential scanning calorimetry method to determine the isothermal crystallization kinetics of cocoa butter-Reference-Cited by-同舟云学术

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A differential scanning calorimetry method to determine the isothermal crystallization kinetics of cocoa butter

Published:2003-04 Issue:1-2 Volume:400 Page:131-142
ISSN:0040-6031
Container-title:Thermochimica Acta
language:en
Short-container-title:Thermochimica Acta

Author:

Foubert Imogen,Vanrolleghem Peter A,Dewettinck Koen

Publisher

Elsevier BV

Subject

Physical and Theoretical Chemistry,Condensed Matter Physics,Instrumentation

Reference14 articles.

1. T. Hatakeyama, F.X. Quinn, Thermal Analysis, Fundamentals and Applications to Polymer Science, Wiley, Chichester, 1997, p. 68.

2. Thermal analysis of isothermal crystallization kinetics in blends of cocoa butter with milk fat or milk fat fractions

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