A differential scanning calorimetry method to determine the isothermal crystallization kinetics of cocoa butter

Thermochimica Acta

Volumn 400, Issue 1-2, 2003, Pages 131-142

  Foubert, Imogen ^a   Vanrolleghem, Peter A ^a   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Cocoa butter; Crystallization kinetics; DSC; Isothermal crystallization

Indexed keywords

THEOBROMA OIL;

ALGORITHM; ARTICLE; CALCULATION; CRYSTALLIZATION; DATA ANALYSIS; DIFFERENTIAL SCANNING CALORIMETRY; HEATING; HIGH TEMPERATURE; KINETICS; MEASUREMENT; MELTING POINT;

EID: 0037452017     PISSN: 00406031     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0040-6031(02)00484-7     Document Type: Article

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