Rheometry and Polymorphism of Cocoa Butter During Crystallization Under Static and Stirring Conditions

JAOCS, Journal of the American Oil Chemists' Society

Volumn 81, Issue 2, 2004, Pages 195-202

  Toro Vazquez, Jorge F ^a   Pérez Martínez, David ^b   Dibildox Alvarado, Elena ^a   Charó Alonso, Miriam ^a   Reyes Hernández, Jaime ^b  

^a UNIVERSIDAD AUTÓNOMA DE SAN LUIS POTOSÍ   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

Author keywords

Avrami index; Cocoa butter; Fractals; Stirring crystallization

Indexed keywords

BOUNDARY CONDITIONS; COMPOSITION; COMPUTER SOFTWARE; CRYSTALLIZATION; HIGH TEMPERATURE EFFECTS; MICROSTRUCTURE; PLANTS (BOTANY); RHEOMETERS; TORQUE;

AVRAMI INDEX; COCOA BUTTER (CB); STIRRING CRYSTALLIZATION;

OILS AND FATS;

THEOBROMA; THEOBROMA CACAO;

EID: 1942541482     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-004-0881-z     Document Type: Article

References (16)

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