Effect of the addition of hardfats on the physical properties of cocoa butter

European Journal of Lipid Science and Technology

Volumn 115, Issue 3, 2013, Pages 301-312

  Ribeiro, Ana Paula Badan ^a   Basso, Rodrigo Corrêa ^a   Kieckbusch, Theo Guenter ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Cocoa butter; Consistency; Crystallization; Hardfats; Microstructure

Indexed keywords

ELAEIS; GLYCINE MAX; GOSSYPIUM HIRSUTUM; MICROPUS; THEOBROMA; THEOBROMA CACAO;

EID: 84875053915     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201200170     Document Type: Article

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