ISOLATION AND THERMAL CHARACTERIZATION OF HIGH-MELTING SEED CRYSTALS FORMED DURING COCOA BUTTER SOLIDIFICATION

被引：38

作者：

DAVIS, TR ^{[1
]}

DIMICK, PS ^{[1
]}

机构：

[1] PENN STATE UNIV,DEPT FOOD SCI,116 BORLAND LAB,UNIVERSITY PK,PA 16802

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1989年 / 66卷 / 10期

关键词：

D O I：

10.1007/BF02661978

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：1488 / 1493

页数：6

共 10 条

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[8]

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[9]

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[10] POLYMORPHISM OF COCOA BUTTER [J].

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