Pulsed NMR Method for Solid Fat Content Determination in Tempering Fats, Part I: Cocoa Butters and Equivalents
- 1 January 1985
- journal article
- research article
- Published by Wiley in Fette, Seifen, Anstrichmittel
- Vol. 87 (6) , 225-230
- https://doi.org/10.1002/lipi.19850870603
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- Determination of the solid fat content of hard confectionery buttersJournal of Oil & Fat Industries, 1982
- Estimation of solid‐liquid ratios in bulk fats and emulsions by pulsed nuclear magnetic resonanceJournal of Oil & Fat Industries, 1981
- A Method for the Determination of the Solid Phase Content of Fats Using Pulse Nuclear Magnetic ResonanceFette, Seifen, Anstrichmittel, 1978
- Relations between pulsed NMR, wide‐line NMR, and dilatometryJournal of Oil & Fat Industries, 1975
- Fully automated determination of solid fat content by pulsed NMRJournal of Oil & Fat Industries, 1974
- Determination of the solid‐liquid ratio of fats by wide‐line nuclear magnetic resonanceJournal of Oil & Fat Industries, 1971
- An introduction to NMRJournal of Oil & Fat Industries, 1971