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