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Volumn 5, Issue 4, 2009, Pages 891-902
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Modelling crystallization and melting kinetics of cocoa butter in chocolate and application to confectionery manufacturing
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Author keywords
[No Author keywords available]
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Indexed keywords
BEVERAGES;
CRYSTALLIZATION;
CRYSTALLIZATION KINETICS;
NANOCRYSTALLINE ALLOYS;
X RAY ANALYSIS;
X RAY DIFFRACTION ANALYSIS;
COCOA BUTTERS;
HEAT TRANSFER EQUATIONS;
KINETIC AND THERMODYNAMIC PARAMETERS;
MELTING KINETICS;
TEMPERATURE PROFILES;
XRD;
XRD MEASUREMENTS;
MODEL STRUCTURES;
THEOBROMA;
THEOBROMA CACAO;
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EID: 60049094367
PISSN: 1744683X
EISSN: 17446848
Source Type: Journal
DOI: 10.1039/b809446b Document Type: Article |
Times cited : (25)
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References (30)
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