Melting and solidification characteristics of confectionery fats: Anhydrous milk fat, cocoa butter and palm kernel stearin blends
- 1 August 1994
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 71 (8) , 803-806
- https://doi.org/10.1007/bf02540452
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Thermal analysis of palm mid‐fraction, cocoa butter and milk fat blends by differential scanning calorimetryJournal of Oil & Fat Industries, 1994