X‐ray phase identification of chocolate is possible without the removal of sugar
Author:
Affiliation:
1. Department of Physics and Guelph‐Waterloo Physics Institute, University of Waterloo, Waterloo, Ontario, Canada
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200501178
Reference18 articles.
1. Dynamic crystallization of cocoa butter. II. Morphological, thermal, and chemical characteristics during crystal growth
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3. Polymorphism of cocoa butter
4. Polymorphism of cocoa butter, shown by differential scanning calorimetry;Huyghebaert A.;Lebensm Wiss Technol.,1971
5. Crystal morphology of cocoa butter;Manning D. M.;Food Microstructure,1985
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