Crystallization Dynamics of Shear Worked Cocoa Butter
Author:
Affiliation:
1. Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
Publisher
American Chemical Society (ACS)
Subject
Condensed Matter Physics,General Materials Science,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/cg4017273
Reference57 articles.
1. Confectionery fats handbook
2. Real-time X-ray powder diffraction investigations on cocoa butter. I. temperature-dependent crystallization behavior
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