Related content

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

Access to resources Recommend Favorite

Synthesis of cocoa butter equivalent by lipase-catalyzed interesterification in supercritical carbon dioxide

By Liu Kuan-Ju   Cheng Hong-Ming   Chang Rey-Chang   Shaw Jei-Fu  

Journal of the American Oil Chemists' Society, Vol. 74, Iss. 11, 1997-11 ,pp. : 1477-1482

Springer Publishing Company

Access to resources Recommend Favorite

Chemical and physical characteristics of cocoa butter substitutes, milk fat and malaysian cocoa butter blends

By Sabariah S.   Md. Ali A.   Chong C.  

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 8, 1998-08 ,pp. : 905-910

Springer Publishing Company

Access to resources Recommend Favorite

In-line measurement of tempered cocoa butter and chocolate by means of near-infrared spectroscopy

By Bolliger Stefan   Zeng Yuantong   Windhab Erich  

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 6, 1999-06 ,pp. : 659-667

Springer Publishing Company

Access to resources Recommend Favorite

Phase transitions and polymorphism of cocoa butter

By Loisel C.   Keller G.   Lecq G.   Bourgaux C.   Ollivon M.  

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 4, 1998-04 ,pp. : 425-439

Springer Publishing Company

Access to resources Recommend Favorite