| Autor: |
Cebula, Deryck J., Smith, Kevin W. |
| Zdroj: |
Journal of the American Oil Chemists' Society; August 1991, Vol. 68 Issue: 8 p591-595, 5p |
| Abstrakt: |
Differential scanning calorimetry (DSC) measurements of the crystallization and melting phenomena of pure forms of the three principal triglycerides present in cocoa butter and related confectionery fats are presented. The results are used to exhibit the usefulness of the DSC technique for potential application in quality control of these types of material, but also as a warning of the difficulties in interpretation of data. The results also serve as a reference for future use in DSC studies of similar materials. |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
|
Full text from SpringerLink