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Differential scanning calorimetry of confectionery fats. Pure triglycerides: effects of cooling and heating rate variation
- Cebula, D.J., Smith, K.W.
- Journal of the American Oil Chemists' Society 1991 v.68 no.8 pp. 591-595
- cocoa products, triacylglycerols, heat treatment, calorimetry, cooling, melting, crystallization, quantitative analysis