Polymorphic transformations of cocoa butter in the presence of emulsifier, studied by the DSC.
Authors:
- 1 April 1985
- journal article
- Published by Elsevier in Thermochimica Acta
- Vol. 85, 517-520
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Crystal structure modifications of tristearin by food emulsifiersJournal of the American Oil Chemists' Society, 1982
- The dsc thermal analysis of crystallization behavior in palm oil, IIJournal of the American Oil Chemists' Society, 1980
- Functions of emulsifiers in food systemsJournal of the American Oil Chemists' Society, 1977