Using Differential Scanning Calorimetry To Explore the Phase Behavior of Chocolate
Author:
Affiliation:
1. Departamento de Química, Universidade do Minho, Braga 4710-057, Portugal
Funder
Funda??o para a Ci?ncia e a Tecnologia
European Regional Development Fund
Publisher
American Chemical Society (ACS)
Subject
Education,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jchemed.5b00284
Reference13 articles.
1. Chocolate: A Marvelous Natural Product of Chemistry
2. The Science of Chocolate: Interactive Activities on Phase Transitions, Emulsification, and Nucleation
3. High-Performance Liquid Chromatography Analysis of Single-Origin Chocolates for Methylxanthine Composition and Provenance Determination
4. Lesson—Tempering Chocolate and Why,http://www.ecolechocolat.com/en/chocolate-tempering.html(accessed January 2016) .
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