A pulsed low resolution NMR study on crystallization and melting processes of cocoa butter
- 1 February 1980
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 57 (2) , 78-82
- https://doi.org/10.1007/bf02674367
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Moisture determination in starch‐rich food products by pulsed nuclear magnetic resonanceInternational Journal of Food Science & Technology, 1978
- Quantitative analysis of food products by pulsed NMRInternational Journal of Food Science & Technology, 1976
- Fully automated determination of solid fat content by pulsed NMRJournal of Oil & Fat Industries, 1974
- Cocoa butter and confectionery fats. Studies using programmed temperature X‐ray diffraction and differential scanning calorimetryJournal of Oil & Fat Industries, 1971
- Polymorphism of cocoa butterJournal of Oil & Fat Industries, 1966