Differential scanning calorimetry of confectionery fats. Pure triglycerides: Effects of cooling and heating rate variation
- 1 August 1991
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 68 (8), 591-595
- https://doi.org/10.1007/bf02660159
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Polymorphism of POP and SOS. I. occurrence and polymorphic transformationJournal of Oil & Fat Industries, 1989
- Application of thermal analysis (DSC) in the study of polymorphic transformationsThermochimica Acta, 1988
- Reconsideration of polymorphic transformations in cocoa butter using the DSCJournal of Oil & Fat Industries, 1988
- DSC Studies Concerning Polymorphism of Saturated Monoacid Triglycerides in the Presence of Food EmulsifiersChemische Umschau auf dem Gebiet der Fette, Oele, Wachse und Harze, 1988
- Thermal properties of 2‐Oleodipalmitin and 2‐Elaidodipalmitin and some of their mixturesJournal of Oil & Fat Industries, 1976
- Differential thermal analysis of fats. II. Melting behavior of some pure glyceridesJournal of Oil & Fat Industries, 1958