DSC characterisation of cocoa butter polymorphs

Italian Journal of Food Science

Volumn 13, Issue 3, 2001, Pages 275-284

  Spigno, G ^a   Pagella, C ^a   De Faveri, D M ^a  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

Cocoa butter; Crystallization; Differential scanning calorimetry; DSC; Polymorphism; X ray diffraction

Indexed keywords

THEOBROMA; THEOBROMA CACAO;

EID: 0035623931     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (21)

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