Confectionery fats from palm oil
- 1 February 1985
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 62 (2) , 421-425
- https://doi.org/10.1007/bf02541415
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- The interpretation of GLC triglyceride data for the determination of cocoa butter equivalents in chocolate: A new approachJournal of Oil & Fat Industries, 1984
- Polymorphic changes in mixtures of confectionery fatsJournal of Oil & Fat Industries, 1976
- Cocoa butter and confectionery fats. Studies using programmed temperature X‐ray diffraction and differential scanning calorimetryJournal of Oil & Fat Industries, 1971