Characterization of cocoa butter substitutes, milk fat and cocoa butter mixtures

European Journal of Lipid Science and Technology

Volumn 113, Issue 9, 2011, Pages 1145-1151

  Wang, Fengyan ^a   Liu, Yuanfa ^a   Jin, Qingzhe ^a   Meng, Zong ^a   Wang, Xingguo ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Cocoa butter substitutes; Isosolid diagram; Melting property; Phase behavior; Polymorphism

Indexed keywords

THEOBROMA; THEOBROMA CACAO;

EID: 80052687426     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201000488     Document Type: Article

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