Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I - Chemical composition, solid fat content and consistency

Grasas y Aceites

Volumn 63, Issue 1, 2012, Pages 79-88

  Ribeiro, A P B ^a   Claro Da Silva, R ^b   Gioielli, L A ^b   De Almeida Goncalves M I ^b   Grimaldi, R ^a   Goncalves L A G ^a   Guenter Kieckbusch, T ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Chemical composition; Cocoa butter; Hardness; Melting point; Solid fat content; Thermal resistance

Indexed keywords

THEOBROMA; THEOBROMA CACAO;

EID: 84856247177     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.069011     Document Type: Article

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