The effect of shear on the crystallization of cocoa butter

JAOCS, Journal of the American Oil Chemists' Society

Volumn 83, Issue 7, 2006, Pages 583-596

  Sonwai, S ^a,b   Mackley, M R ^a  

^a UNIVERSITY OF CAMBRIDGE   (United Kingdom)

^b SILPAKORN UNIVERSITY   (Thailand)

Author keywords

Cocoa butter; Crystallization; Crystallization kinetics; Morphology; Polymorphism; Rheology; Shear; X ray diffraction

Indexed keywords

COCOA BUTTER; CRYSTALLIZATION KINETICS; POLYMORPHISM; SHEAR;

CRYSTAL STRUCTURE; CRYSTALLIZATION; CRYSTALLOGRAPHY; GROWTH KINETICS; MORPHOLOGY; RHEOLOGY; SINGLE CRYSTALS; X RAY DIFFRACTION;

DAIRY PRODUCTS;

THEOBROMA; THEOBROMA CACAO;

EID: 33746876391     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-006-1243-6     Document Type: Article

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