相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I - Chemical composition, solid fat content and consistency
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GRASAS Y ACEITES (2012)
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JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2011)
Chemical interesterification:: Alternative to production of zero trans fats
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The effect of shear rate, temperature, sugar and emulsifier on the tempering of cocoa butter
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Rheometry and polymorphism of cocoa butter during crystallization under static and stirring conditions
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JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2004)
Understanding the structure of chocolate
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JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2003)
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CRYSTAL GROWTH & DESIGN (2003)
In situ small angle X-ray scattering (SAXS) studies of polymorphism with the associated crystallization of cocoa butter fat using shearing conditions
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CRYSTAL GROWTH & DESIGN (2002)
Identifying key structural indicators of mechanical strength in networks of fat crystals
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FOOD RESEARCH INTERNATIONAL (2002)
Lipid shortenings: a review
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FOOD RESEARCH INTERNATIONAL (2002)
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2001)
Crystallization behaviour of fats and lipids - a review
K Sato
CHEMICAL ENGINEERING SCIENCE (2001)
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