Hardfats as crystallization modifiers of cocoa butter

European Journal of Lipid Science and Technology

Volumn 115, Issue 12, 2013, Pages 1462-1473

  Ribeiro, Ana Paula Badan ^a   Basso, Rodrigo Corrêa ^a   dos Santos, Adenilson Oliveira ^b   Andrade, Guilherme Calligaris ^a   Cardoso, Lisandro Pavie ^a   Kieckbusch, Theo Guenter ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b University of Maranhão   (Brazil)

Author keywords

Cocoa butter; Crystallization kinetics; Hardfats; Polymorphism; Thermal behavior

Indexed keywords

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

EID: 84890806307     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201300052     Document Type: Article

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