Microstructures formed by spray freezing of food fats

JAOCS, Journal of the American Oil Chemists' Society

Volumn 83, Issue 12, 2006, Pages 1053-1062

  Gwie, C G ^a   Griffiths, R J ^a   Cooney, D T ^a   Johns, M L ^a   Wilson, D I ^a  

^a New Museums Site ^*  (United Kingdom)

Author keywords

Cocoa butter; Microstructure; Polymorphs; Spray freezing; Tripalmitin

Indexed keywords

FOOD PRODUCTS; FREEZING; MICROSTRUCTURE;

POLYMORPHS; SPRAY FREEZING; TRIPALMITIN;

OILS AND FATS;

COCOA BUTTER; FREEZING; MICROSTRUCTURE;

THEOBROMA; THEOBROMA CACAO;

EID: 33846429148     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-006-5162-3     Document Type: Article

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