Phase behavior of cocoa butter in a two-step isothermal crystallization

Crystal Growth and Design

Volumn 4, Issue 6, 2004, Pages 1295-1302

  Dewettinck, Koen ^a   Foubert, Imogen ^a   Basiura, Monika ^b   Goderis, Bart ^b  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BUTTER; CACAO; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; FOOD ANALYSIS; MELTING POINT; NUCLEAR MAGNETIC RESONANCE; PHASE TRANSITION; RADIATION SCATTERING; SOLID; SYNCHROTRON; TEMPERATURE; X RAY DIFFRACTION;

EID: 8844261848     PISSN: 15287483     EISSN: None     Source Type: Journal    
DOI: 10.1021/cg049772n     Document Type: Article

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