Pulsed NMR Method for Solid Fat Content Determination in Tempering Fats Part II: Cocoa Butters and Equivalents in Blends with Milk Fat
- 1 January 1986
- journal article
- research article
- Published by Wiley in Fette, Seifen, Anstrichmittel
- Vol. 88 (4) , 128-136
- https://doi.org/10.1002/lipi.19860880404
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Rapid Determination of Total and Solid Fat Contents in Chocolate Products by Pulsed Nuclear Magnetic ResonanceJournal of Food Science, 1985
- Pulsed NMR Method for Solid Fat Content Determination in Tempering Fats, Part I: Cocoa Butters and EquivalentsFette, Seifen, Anstrichmittel, 1985
- Cocoa butter and confectionery fats. Studies using programmed temperature X‐ray diffraction and differential scanning calorimetryJournal of Oil & Fat Industries, 1971
- Fat content and liquid‐to‐solid ratio of chocolate by wide line nuclear magnetic resonanceJournal of Oil & Fat Industries, 1965