Polymorphous transitions in cocoa butter: A quantitative DSC study

By Fessas D.   Signorelli M.   Schiraldi A.  

Journal of Thermal Analysis and Calorimetry, Vol. 82, Iss. 3, 2005-11 ,pp. : 691-702

Springer Publishing Company

Access to resources Recommend Favorite

Investigating Isothermal DSC Method to Distinguish Between Cocoa Butter and Cocoa Butter Alternatives

By Kerti K.  

Journal of Thermal Analysis and Calorimetry, Vol. 63, Iss. 1, 2000-01 ,pp. : 205-219

Springer Publishing Company

Access to resources Recommend Favorite

Kinetics of Crystallization in n-Hexadecane and Cocoa Butter Oil-in-Water Emulsions Accounting for Droplet Collision-Mediated Nucleation

By Hindle S.   Povey M.J.W.   Smith K.  

Journal of Colloid and Interface Science, Vol. 232, Iss. 2, 2000-12 ,pp. : 370-380

Academic Press

Access to resources Recommend Favorite

Melting Properties of Butter Fat and The Consistency of Butter: Effect of modification of cream ripening and fatty acid composition

By Schäffer B.   Szakály S.   Lőrinczy D.  

Journal of Thermal Analysis and Calorimetry, Vol. 64, Iss. 2, 2001-05 ,pp. : 659-669

Springer Publishing Company

Access to resources Recommend Favorite

Fatty Acid Composition of Fulani ‘Butter Oil’ Made from Cow's Milk

By Glew R.H.   Okolo S.N.   Chuang L-T.   Huang Y-S.   vanderJagt D.J.  

Journal of Food Composition and Analysis, Vol. 12, Iss. 3, 1999-09 ,pp. : 235-240

Academic Press

Access to resources Recommend Favorite