Relation of fat bloom in chocolate to polymorphic transition of cocoa butter

By Bricknell J.   Hartel R.  

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 11, 1998-11 ,pp. : 1609-1615

Springer Publishing Company

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Physical Properties of Chocolate with Addition of Cocoa Butter Equivalent of Moderate Hardness

By Torbica Aleksandra   Pajin Biljana   Omorjan Radovan   Lončarević Ivana   Tomić Jelena  

Journal of the American Oil Chemists' Society, Vol. 91, Iss. 1, 2014-01 ,pp. : 39-48

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A rapid and simple approach to identify different sunflower oil types by means of near-infrared reflectance spectroscopy

By Velasco Leonardo   Pérez-Vich Begoña   Fernández-Martínez José  

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 12, 1998-12 ,pp. : 1883-1888

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Measurement of Whole Soybean Fatty Acids by Near Infrared Spectroscopy

By Igne Benoit  

Journal of the American Oil Chemists' Society, Vol. 85, Iss. 12, 2008-12 ,pp. : 1105-1113

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Determination of the fatty acid composition of canola, flax, and solin by near-infrared spectroscopy

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