X-ray phase identification of chocolate is possible without the removal of sugar: Lipid structure and fat crystallisation

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Bibliographic Details
Published in:European journal of lipid science and technology 2005, Vol.107 (9), p.656-659
Main Authors: GUTHRIE, Sarah E, MAZZANTI, Gianfranco, IDZIAK, Stefan H. J
Format: Article
Language:English
Subjects:
Biological and medical sciences
Confectionery products and chocolate industries, honey
Fat industries
Food industries
Fundamental and applied biological sciences. Psychology
Online Access:Get full text
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ISSN:1438-7697
1438-9312