Identification of the initial nucleating form involved in the thermal processing of cocoa butter fat as examined using wide angle X-ray scattering (WAXS)

Crystal Growth and Design

Volumn 3, Issue 2, 2003, Pages 117-119

  MacMillan, S D ^a   Roberts, K J ^a   Wells, M A ^b   Polgreen, M C ^b   Smith, I H ^c  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b Cadbury Trebor Bassett   (United Kingdom)

^c Reading Scientific Services Ltd   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BUTTER; CACAO; CHEMICAL STRUCTURE; EXPERIMENTATION; INTERMETHOD COMPARISON; RADIATION SCATTERING; SAMPLE; THERMAL ANALYSIS; X RAY CRYSTALLOGRAPHY;

EID: 0141739491     PISSN: 15287483     EISSN: None     Source Type: Journal    
DOI: 10.1021/cg025533t     Document Type: Article

References (11)

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3. Dimick, P. S. Compositional Effect on Crystallisation of Cocoa Butter. In Physical Properties of Fats, Oils and Emulsifiers; Widlak, N., Ed.; AOCS Press: Champaign, 1999; Chapter 9, pp 140-163.
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