Characterisation of cocoa masses: low resolution pulse NMR study of the effect of geographical origin and roasting on fluidification
- 1 January 1994
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 49 (1), 83-93
- https://doi.org/10.1016/0308-8146(94)90237-2
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Phospholipid composition of lipid seed crystal isolates from ivory coast cocoa butterJournal of Oil & Fat Industries, 1991
- Lipid and hardness characteristics of cocoa butters from different geographic regionsJournal of Oil & Fat Industries, 1989
- Seeding effects on solidification behavior of cocoa butter and dark chocolate. I. Kinetics of solidificationJournal of Oil & Fat Industries, 1989
- Polymorphism of POP and SOS. I. occurrence and polymorphic transformationJournal of Oil & Fat Industries, 1989
- Thermal and compositional properties of cocoa butter during static crystallizationJournal of Oil & Fat Industries, 1987
- Triglyceride characteristics of cocoa butter from cacao fruit matured in a microclimate of elevated temperatureJournal of Oil & Fat Industries, 1980
- Smoothing and differentiation of data by simplified least square procedureAnalytical Chemistry, 1972
- Smoothing and Differentiation of Data by Simplified Least Squares Procedures.Analytical Chemistry, 1964