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Dynamic crystallization of cocoa butter. II. Morphological, thermal, and chemical characteristics during crystal growth
- Chaiseri, S., Dimick, P.S.
- Journal of the American Oil Chemists' Society 1995 v.72 no.12 pp. 1497-1504
- cocoa products, crystals, anatomy and morphology, lipids, chemical composition, thermal analysis, chemical analysis, melting, crystallization, Cote d'Ivoire, Ecuador, Ghana, Brazil, Dominican Republic, Malaysia