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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