Understanding the structure of chocolate

Radiation Physics and Chemistry

Volumn 71, Issue 3-4, 2004, Pages 829-835

  Schenk, H ^a   Peschar, R ^a  

^a UNIVERSITY OF AMSTERDAM   (Netherlands)

Author keywords

Chocolate; Crystallization; X ray diffraction

Indexed keywords

CRYSTAL STRUCTURE; CRYSTALLIZATION; FEEDBACK;

CHOCOLATES; MEMORY EFFECTS;

FOOD PRODUCTS;

1,3 DISTEAROYL 2 OLEOYLGLYCEROL; GLYCEROL DERIVATIVE; THEOBROMA OIL; TRIACYLGLYCEROL; UNCLASSIFIED DRUG;

CACAO; CONFERENCE PAPER; CRYSTAL; CRYSTAL STRUCTURE; CRYSTALLIZATION; LIQUID; MODEL; TEMPERATURE;

EID: 4344661068     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2004.04.105     Document Type: Conference Paper

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