Rheology of Cocoa Butter. IV. Further Studies of “Omega” Crystallinity
- 1 March 1961
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 26 (2), 99-105
- https://doi.org/10.1111/j.1365-2621.1961.tb00776.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- 288. The structure of the major component glyceride of cocoa butter, and of the major oleodisaturated glyceride of lardJournal of the Chemical Society, 1957
- X-Ray Diffraction in Long Chain LiquidsPhysical Review B, 1933
- X-Ray Diffraction in Liquids: Primary Normal AlcoholsPhysical Review B, 1927