Influence of Chemical Composition on the Isothermal Cocoa Butter Crystallization
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb09933.x/fullpdf
Reference32 articles.
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2. Differential scanning calorimetry of confectionery fats. Part II: Effects of blends and minor components;Cebula;J Am Oil Chem Soc,1992
3. Lipid and hardness characteristics of cocoa butters from different geographic regions;Chaiseri;J Am Oil Chem Soc,1989
4. Dynamic crystallization of cocoa butter. I. Characterization of simple lipids in rapid- and slow-nucleating cocoa butters and their seed crystals;Chaiseri;J Am Oil Chem Soc,1995
5. Cocoa butter and confectionery fats. Studies using programmed temperature X-ray diffraction and differential scanning calorimetry;Chapman;J Am Oil Chem Soc,1971
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