𝔖 Bobbio Scriptorium
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Detection of cocoa butter equivalents in chocolate

✍ Scribed by D. Gegiou; K. Staphylakis

Book ID
112944409
Publisher
Springer-Verlag
Year
1985
Tongue
English
Weight
554 KB
Volume
62
Category
Article
ISSN
0003-021X

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The compositional variation of the fatty acid, triacylglycerol, tocopherol, tocotrienol and sterene composition of genuine cocoa butter (CB) due to di!erent geographical growing regions and breeding lines as well as other vegetable fats used in confectionery manufacturing (cocoa butter equivalents,