Crystallization of cocoa butter with and without polar lipids evaluated by rheometry, calorimetry and polarized light microscopy

European Journal of Lipid Science and Technology

Volumn 107, Issue 9, 2005, Pages 641-655

  Toro Vazquez, Jorge F ^a,c   Rangel Vargas, Esmeralda ^b   Dibildox Alvarado, Elena ^a   Charó Alonso, Miriam A ^a  

^a UNIVERSIDAD AUTÓNOMA DE SAN LUIS POTOSÍ   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^c Facultad de Ciencias Quimicas CIEP   (Mexico)

Author keywords

Calorimetry; Cocoa butter; Crystallization; Phospholipids; Rheology

Indexed keywords

THEOBROMA; THEOBROMA CACAO;

EID: 26444476477     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/ejlt.200501163     Document Type: Article

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