ISSN:
1572-8943
Keywords:
cocoa butter
;
fat crystallization
;
DSC
;
fat polymorphism
;
fat structure
;
fats
;
lard
;
milk fat
;
triacylglycerols
;
X-ray diffraction
Source:
Springer Online Journal Archives 1860-2000
Topics:
Chemistry and Pharmacology
Notes:
Abstract The thermal behavior of three ural fats (displaying very different composition), cocoa butter (CB)2, lard, and a stearin obtained from anhydrous milk-fat (AMF) fractionation, were studied by both DSC and X-ray diffraction as a function of temperature (XRDT). To perform temperature explorations between −30
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01992845
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