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Publikováno v:
January 2021. 7:135-140
Cocoa butter naturally occurs in cocoa bean. It is present about 50% of cocoa nib. It is highly resistant to oxidation due to presence of high level of natural tocopherol. It is brittle at room temperature and its melting point is between 34o C to 38
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ef099e8c08bde642be2c082b1f40ac8
https://doi.org/10.46501/ijmtst070130
https://doi.org/10.46501/ijmtst070130
