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Polymorphism of cocoa butter

โœ Scribed by R. L. Wille; E. S. Lutton


Book ID
112807666
Publisher
Springer-Verlag
Year
1966
Tongue
English
Weight
729 KB
Volume
43
Category
Article
ISSN
0003-021X

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Composition of Genuine Cocoa Butter and
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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,