Characterization of cocoa butter extracted from Criollo cultivars of Theobroma cacao L.

Food Research International

Volumn 30, Issue 9, 1997, Pages 727-731

  Liendo, Rigel ^a   Padilla, Fanny C ^b   Quintana, Agricia ^b  

^a Centro Nacional de Investigaciones Agropecuarias   (Venezuela)

^b UNIVERSIDAD CENTRAL DE VENEZUELA   (Venezuela)

Author keywords

Cocoa butter; Criollo cultivars; Physico chemical analysis; Theobroma cacao L.

Indexed keywords

AROMA; CACAO; EXTRACTION; FATTY ACID; FLAVOR; GERMPLASM; IODINE; LINOLEIC ACID; MELTING POINT; PALMITIC ACID; PLANT PRODUCT; SAPONIFICATION; STATISTICAL ANALYSIS; STEARIC ACID; THEOBROMA OIL; VENEZUELA;

EID: 0031350264     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(98)00025-8     Document Type: Article

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