Reconsideration of polymorphic transformations in cocoa butter using the DSC
- 1 July 1988
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 65 (7) , 1140-1143
- https://doi.org/10.1007/bf02660570
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Effect of food emulsifiers on polymorphic transitions of cocoa butterJournal of Oil & Fat Industries, 1986
- Physical and chemical characteristics of butterfat fractions obtained by crystallization from molten fatJournal of Oil & Fat Industries, 1985
- Polymorphic changes in mixtures of confectionery fatsJournal of Oil & Fat Industries, 1976
- Über die Kristallstruktur der KakaobutterFette, Seifen, Anstrichmittel, 1969
- Polymorphism of cocoa butterJournal of Oil & Fat Industries, 1966