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Dynamic crystallization of cocoa butter. I. Characterization of simple lipids in rapid- and slow-nucleating cocoa butters and their seed crystals
- Chaiseri, S., Dimick, P.S.
- Journal of the American Oil Chemists' Society 1995 v.72 no.12 pp. 1491-1496
- cocoa products, sowing, crystals, lipids, chemical composition, melting, crystallization, Malaysia, Cote d'Ivoire, Ghana, Ecuador, Brazil, Dominican Republic