The crystallization of cocoa butter and alternative fats. II.—Palm kernel stearins and their mixtures with cocoa butter and butter fat
- 1 June 1956
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 7 (6) , 425-436
- https://doi.org/10.1002/jsfa.2740070607
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- The crystallization of cocoa butter and alternative fats. I.—an adiabatic calorimeter and its application to the thermal analysis of cocoa butterJournal of the Science of Food and Agriculture, 1955
- The component fatty acids and glycerides of palm‐kernel oilJournal of the Science of Food and Agriculture, 1955