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Volumn 9, Issue 9, 2009, Pages 4023-4031

Shear-induced crystal formation and transformation in cocoa butter

Author keywords

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Indexed keywords


EID: 70049115968     PISSN: 15287483     EISSN: 15287505     Source Type: Journal    
DOI: 10.1021/cg900194t     Document Type: Article
Times cited : (25)

References (63)
  • 20
    • 70049098019 scopus 로고    scopus 로고
    • Beckett, S. T., Ed.; Blackwell Science: Chapter Chocolate Temper
    • Talbot, G. In Industrial Chocolate Manufacture And Use, 3rd ed.; Beckett, S. T., Ed.; Blackwell Science: 2003; Chapter Chocolate Temper; pp 218-230.
    • (2003) Industrial Chocolate Manufacture and Use, 3rd Ed. , pp. 218-230
    • Talbot, G.1
  • 59
    • 70049106860 scopus 로고    scopus 로고
    • Ph.D. thesis, University of Amsterdam: Van't Hoff Institute for Molecular Sciences (HIMS)
    • van Miechelen, J. B. Ph.D. thesis, University of Amsterdam: Van't Hoff Institute for Molecular Sciences (HIMS), 2008.
    • (2008)
    • Van Miechelen, J.B.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.