Real‐time X‐ray powder diffraction investigations on cocoa butter. II. The relationship between melting behavior and composition of β‐cocoa butter
- 1 October 1996
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 73 (10), 1217-1223
- https://doi.org/10.1007/bf02525449
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Real‐time X‐ray powder diffraction investigations on cocoa butter. I. temperature‐dependent crystallization behaviorJournal of Oil & Fat Industries, 1996
- Geometrical aspects of real-time powder diffraction using a normal generator and a linear diode-array detectorJournal of Applied Crystallography, 1994
- Crystal structures and melting points of unsaturated triacylglycerols in theβphaseJournal of Oil & Fat Industries, 1991
- Lipid and hardness characteristics of cocoa butters from different geographic regionsJournal of Oil & Fat Industries, 1989
- The pancreatic hydrolysis of natural fats. III. The influence of the extent of hydrolysis on monoglyceride compositionJournal of Oil & Fat Industries, 1963