Modelling crystallization and melting kinetics of cocoa butter in chocolate and application to confectionery manufacturing

Published 2008 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Modelling crystallization and melting kinetics of cocoa butter in chocolate and application to confectionery manufacturing
Authors
Keywords
-
Journal
Soft Matter
Volume 5, Issue 4, Pages 891-902
Publisher
Royal Society of Chemistry (RSC)
Online
2008-12-11
DOI
10.1039/b809446b

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.