Preparation of Glyceroglycolipids from Pumpkin and Their Effects on Polymorphic Transformation of Cocoa Butter

Food Science and Technology Research

Volumn 6, Issue 4, 2000, Pages 263-268

  Nakae, Takashi ^a   Kometani, Takashi ^a   Nishimura, Takahisa ^a   Takii, Hiroshi ^a   Okada, Shigetaka ^a  

^a EZAKI GLICO CO LTD   (Japan)

Author keywords

Cocoa butter; DSC; Glyceroglycolipid; Polymorphic transformation

Indexed keywords

ASPERGILLUS ORYZAE; RHIZOPUS; RHIZOPUS ORYZAE; THEOBROMA; THEOBROMA CACAO;

EID: 0348004063     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.6.263     Document Type: Article

References (20)

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