Modelling of the crystallization kinetics of cocoa butter.
Foubert
I
I
Department of Food Science and Technology, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Belgium.
Vanrolleghem
P
P
Vanhoutte
B
B
Keersebilck
T
T
Huyghebaert
A
A
Dewetrinck
K
K
D002099:Cacao / Q000737:chemistry*; D003460:Crystallization; D004041:Dietary Fats / Q000032:analysis; D007700:Kinetics; D012044:Regression Analysis; D013696:Temperature
D004041:Dietary Fats; C052387:cocoa butter