Polymorphic transformations of cocoa butter in the presence of emulsifier, studied by the DSC.
- 1 April 1985
- journal article
- Published by Elsevier in Thermochimica Acta
- Vol. 85, 517-520
- https://doi.org/10.1016/0040-6031(85)85634-3
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Crystal structure modifications of tristearin by food emulsifiersJournal of Oil & Fat Industries, 1982
- The dsc thermal analysis of crystallization behavior in palm oil, IIJournal of Oil & Fat Industries, 1980
- Functions of emulsifiers in food systemsJournal of Oil & Fat Industries, 1977