Thermal analysis of isothermal crystallization kinetics in blends of cocoa butter with milk fat or milk fat fractions

By Metin Serpil   Hartel Richard  

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 11, 1998-11 ,pp. : 1617-1624

Springer Publishing Company

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Mixtures of palm kernel oil with cocoa butter and milk fat in compound coatings

By Williams Sara   Ransom-Painter Kelly   Hartel Richard  

Journal of the American Oil Chemists' Society, Vol. 74, Iss. 4, 1997-04 ,pp. : 357-366

Springer Publishing Company

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The difference between cocoa butter and salatrim® lies in the microstructure of the fat crystal network

By Narine Suresh   Marangoni Alejandro  

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 1, 1999-01 ,pp. : 7-13

Springer Publishing Company

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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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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

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