Studies of Bloom Formation Using X‐Ray Diffraction from Chocolates after Long‐Term Storage
Author:
Affiliation:
1. Colworth Laboratory, Unilever Research, Sharnbrook, Bedford, England
2. Fraunhofer Institut für Lebensmitteltechnologie und Verpackung, Munich, Germany
Publisher
Wiley
Subject
General Medicine
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/lipi.19930950907
Reference8 articles.
1. Polymorphism of cocoa butter
2. Crystallisation and Polymorphism of Fats and Fatty Acids;Schlichter‐Aronhime J.;Surfactant Science Series,1988
3. Phase behaviour of fats and their mixtures
4. Polymorphism in Cocoa Butter and Its Importance in the Chocolate Industry;Giddey C.;International Chocolate Review,1961
5. The Phase Behaviour of Cocoa Butter and Milk Fat;Timms R. E.;Lebensm.‐ Wiss. u. ‐Technol.,1980
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