Dynamic Crystallization of Dark Chocolate as Affected by Temperature and Lipid Additives-Reference-Cited by-同舟云学术

Dynamic Crystallization of Dark Chocolate as Affected by Temperature and Lipid Additives

Published:1998-01 Issue:1 Volume:63 Page:73-79
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

LOISEL C.,LECQ G.,KELLER G.,OLLIVON M.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15679.x/fullpdf

Reference28 articles.

1. Phospholipid composition of lipid seed crystal isolates from ivory coast cocoa butter

2. D.J. Cebula, K.M. Dilley, and K.W. Smith, 1991 . Continuous tempering studies on model. confectionery systems. 45th P.M.C.A. Production Conference: 42.

3. Differential scanning calorimetry of confectionery fats: Part II-Effects of blends and minor components

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