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Volumn 49, Issue 5-6, 1998, Pages 446-449

Studies on cocoa butter-replacer mixtures suitable for the local chocolate production

Author keywords

Chocolate; Cocoa butter replacer mixture; Solid fat index

Indexed keywords

COCOA; FRACTURE MECHANICS;

EID: 0039990528     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.1998.v49.i5-6.756     Document Type: Article
Times cited : (5)

References (13)
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  • 2
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  • 3
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    • Lipid and hardness characteristics of cocoa butters from different geographic regions
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    • Chaiseri, S.1    Dimick, P.S.2
  • 4
    • 51249165256 scopus 로고
    • «Dynamic crystallization of cocoa butter». I. Characterization of simple lipids in rapid- and Slow-nucleating cocoa butters and their seeds crystals
    • Chaiseri, S. and Dimick, P.S. (1995a). - «Dynamic crystallization of cocoa butter». I. Characterization of simple lipids in rapid- and Slow-nucleating cocoa butters and their seeds crystals. - J.A.O.C.S. 72, 1491-1496.
    • (1995) J.A.O.C.S. , vol.72 , pp. 1491-1496
    • Chaiseri, S.1    Dimick, P.S.2
  • 5
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    • «Dynamic crystallization of cocoa butter». II. Morphological, thermal and chemical characteristics during crystal growth
    • Chaiseri, S. and Dimick, P.S. (1995b). - «Dynamic crystallization of cocoa butter». II. Morphological, thermal and chemical characteristics during crystal growth. - J.A.O.C.S. 72, 1497-1504.
    • (1995) J.A.O.C.S. , vol.72 , pp. 1497-1504
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  • 8
    • 0040589887 scopus 로고
    • Published by: Leonard Hill a member of the Blackie Publishing Group. Bishopbriggs, Glasgow G64 2NZ, Great Britain
    • Lees, R. and Jackson, E.B. (1980). - «Sugar Confectionary and Chocolate Manufacture». -Published by: Leonard Hill a member of the Blackie Publishing Group. Bishopbriggs, Glasgow G64 2NZ, Great Britain.
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    • Lees, R.1    Jackson, E.B.2
  • 9
    • 0030269568 scopus 로고    scopus 로고
    • Real-time X-ray powder diffraction investigations on cocoa butter. I. Temperature-dependent crystallization behaviour
    • Malssen, K.V.; Peschar, R. and Schenk, H. (1996a). -«Real-time X-ray powder diffraction investigations on cocoa butter. I. Temperature-dependent crystallization behaviour». - J.A.O.C.S. 73, 1209-1215.
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  • 10
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    • Real-time X-ray powder diffraction investigations on cocoa butter. II. The relationship between melting behaviour and composition of β-cocoa butter
    • Malssen, K.V.; Peschar, R. and Schenk, H. (1996b). -«Real-time X-ray powder diffraction investigations on cocoa butter. II. The relationship between melting behaviour and composition of β-cocoa butter». -J.A.O.C.S. 73, 1217-1223.
    • (1996) J.A.O.C.S. , vol.73 , pp. 1217-1223
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.