Differential scanning calorimetry of confectionery fats: Part II—Effects of blends and minor components
- 1 October 1992
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 69 (10), 992-998
- https://doi.org/10.1007/bf02541064
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Differential scanning calorimetry of confectionery fats. Pure triglycerides: Effects of cooling and heating rate variationJournal of Oil & Fat Industries, 1991
- The role of thermal methods in food science. Application of heat-flux DSC for the characterisation of edible fats and oilsAnalytical Proceedings including Analytical Communications, 1990
- Application of thermal analysis (DSC) in the study of polymorphic transformationsThermochimica Acta, 1988
- Reconsideration of polymorphic transformations in cocoa butter using the DSCJournal of Oil & Fat Industries, 1988
- DSC Studies Concerning Polymorphism of Saturated Monoacid Triglycerides in the Presence of Food EmulsifiersChemische Umschau auf dem Gebiet der Fette, Oele, Wachse und Harze, 1988