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

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Composition of Genuine Cocoa Butter and Cocoa Butter Equivalents

By Lipp M.   Simoneau C.   Ulberth F.   Anklam E.   Crews C.   Brereton P.   de Greyt W.   Schwack W.   Wiedmaier C.  

Journal of Food Composition and Analysis, Vol. 14, Iss. 4, 2001-08 ,pp. : 399-408

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

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

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Examination of the correlation of butter spreadability and its fat conformation by DSC

By Litz Bernadett   Obert G.   Szily B.  

Journal of Thermal Analysis and Calorimetry, Vol. 84, Iss. 2, 2006-05 ,pp. : 425-428

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Polyphenols in Cocoa and Cocoa Products: Is There a Link between Antioxidant Properties and Health?

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Molecules, Vol. 13, Iss. 9, 2008-09 ,pp. : 2190-2219

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