PubAg

Main content area

Dynamic crystallization of cocoa butter. II. Morphological, thermal, and chemical characteristics during crystal growth

Author:
Chaiseri, S., Dimick, P.S.
Source:
Journal of the American Oil Chemists' Society 1995 v.72 no.12 pp. 1497-1504
ISSN:
0003-021X
Subject:
cocoa products, crystals, anatomy and morphology, lipids, chemical composition, thermal analysis, chemical analysis, melting, crystallization, Cote d'Ivoire, Ecuador, Ghana, Brazil, Dominican Republic, Malaysia
Agid:
2575503