Effect of liquid fat on melting point and polymorphic behavior of cocoa butter and a cocoa butter fraction
- 1 March 1976
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 53 (3), 108-112
- https://doi.org/10.1007/bf02635960
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Cocoa butter and confectionery fats. Studies using programmed temperature X‐ray diffraction and differential scanning calorimetryJournal of Oil & Fat Industries, 1971
- Polymorphism of cocoa butterJournal of Oil & Fat Industries, 1966
- Rapid Preparation of Fatty Acid Esters from Lipids for Gas Chromatographic Analysis.Analytical Chemistry, 1966
- Determination of glyceride composition of several solid and liquid fatsJournal of Oil & Fat Industries, 1965