A differential scanning calorimetry method to determine the isothermal crystallization kinetics of cocoa butter

Author: Foubert I.   Vanrolleghem P.A.   Dewettinck K.  

Publisher: Elsevier

ISSN: 0040-6031

Source: Thermochimica Acta, Vol.400, Iss.1, 2003-04, pp. : 131-142

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Abstract