Insight in model parameters by studying temperature influence on isothermal cocoa butter crystallization
Author:
Affiliation:
1. Ghent University, Faculty of Bioscience Engineering, Laboratory of Food Technology and Engineering, Ghent, Belgium
2. Ghent University, Faculty of Bioscience Engineering, BIOMATH, Ghent, Belgium
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200501177
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5. Phase behavior and extended phase scheme of static cocoa butter investigated with real-time X-ray powder diffraction
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