Dynamic crystallization of cocoa butter. II. Morphological, thermal, and chemical characteristics during crystal growth
- 1 December 1995
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 72 (12), 1497-1504
- https://doi.org/10.1007/bf02577843
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Dynamic crystallization of cocoa butter. I. characterization of simple lipids in rapid‐ and slow‐nucleating cocoa butters and their seed crystalsJournal of Oil & Fat Industries, 1995
- Triglyceride characteristics of cocoa butter from cacao fruit matured in a microclimate of elevated temperatureJournal of Oil & Fat Industries, 1980