Citation:
Kiyotaka Sato and Koyano, Tetsuo. . 2001. “Crystallization Properties Of Cocoa Butter.”. In Cryst. Processes Fats Lipid Syst., Pp. 429–456. Marcel Dekker, Inc.
Abstract:
A review discusses the fundamental and application aspects of crystn. behavior of cocoa butter (CB). The polymeric nature of CB and its crystn. behavior under various external influences are discussed, including the mechanisms of fat bloom. [on SciFinder(R)]