Triglyceride analysis of cocoa beans from different geographical origins
- 31 December 1991
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 41 (3) , 269-276
- https://doi.org/10.1016/0308-8146(91)90052-p
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- The determination of cocoa butter equivalents in chocolateJournal of Oil & Fat Industries, 1980
- Triglyceride characteristics of cocoa butter from cacao fruit matured in a microclimate of elevated temperatureJournal of Oil & Fat Industries, 1980