Crystal Structures of 1,3-Distearoyl-2-oleoylglycerol and Cocoa Butter in the β(V) Phase Reveal the Driving Force Behind the Occurrence of Fat Bloom on Chocolate
- 14 September 2004
- journal article
- research article
- Published by American Chemical Society (ACS) in The Journal of Physical Chemistry B
- Vol. 108 (40), 15450-15453
- https://doi.org/10.1021/jp046723c
Abstract
No abstract availableKeywords
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