Molecular Composition Dynamics and Structure of Cocoa Butter
Author:
Affiliation:
1. Department of Food Science, University of Guelph, Guelph, Canada, N1G 2W1
2. Université Paris-Sud, Centre d'Etudes Pharmaceutiques, Laboratoire de Physico-Chimie des Systémes Polyphases, UMR CNRS 8612, Châtenay-Malabry Cedex, France
Publisher
American Chemical Society (ACS)
Subject
Condensed Matter Physics,General Materials Science,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/cg900853e
Reference50 articles.
1. Effect of cooling rate on the structure and mechanical properties of milk fat and lard
2. Composition of Genuine Cocoa Butter and Cocoa Butter Equivalents
3. Polymorphism of cocoa butter
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