Isothermal crystallization behavior of cocoa butter at 17°C and 20°C with and without limonene

Differential scanning calorimetry and real-time X-ray diffraction using synchrotron radiation were used to elucidate the isothermal cocoa butter crystallization at 17°C and 20°C in the absence and presence of different limonene concentrations. At 17°C, a three-step crystallization process was visibl...

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Veröffentlicht in:	Journal of Agricultural and Food Chemistry 2016, Vol.64 (17), p.3405-3416
Hauptverfasser:	Rigolle, Annelien, Goderis, Bart, Van Den Abeele, Koen, Foubert, Imogen
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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