Kakaobutter und ihre Alternativen fir Schokoladenprodukte
- 1 January 1990
- journal article
- research article
- Published by Wiley in Chemische Umschau auf dem Gebiet der Fette, Oele, Wachse und Harze
- Vol. 92 (12), 485-492
- https://doi.org/10.1002/lipi.19900921208
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- A Simple and Direct Procedure for the Evaluation of Triglyceride Composition of Cocoa Butters by High Performance Liquid Chromatography ‐ A Comparison with the Existing TLC‐GC MethodFette, Seifen, Anstrichmittel, 1983
- Triglyceride characteristics of cocoa butter from cacao fruit matured in a microclimate of elevated temperatureJournal of Oil & Fat Industries, 1980
- Factors Influencing the Use of Vegetable Fats in ChocolateFette, Seifen, Anstrichmittel, 1979
- Eine Methode zur Bewertung der Fettkonsistenz für die Zwecke der SchokoladenindustrieMolecular Nutrition & Food Research, 1961