✦ LIBER ✦

RHEOLOGY OF COCOA BUTTER. I. EFFECT OF CONTAINED FAT CRYSTALS ON FLOW PROPERTIES

✍ Scribed by CLARENCE STERLING; J. J. WUHRMANN

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

FAT CRYSTALS AND THE FLOW RHEOLOGY OF BU

✍ C. PARKINSON; P. SHERMAN; S. MATSUMOTO 📂 Article 📅 1970 🏛 John Wiley and Sons 🌐 English ⚖ 362 KB

RHEOLOGY OF COCOA BUTTER. II. EFFECT OF

✍ CLARENCE STERLING; FUMINAGA SHIMAZU; J. J. WUHRMANN 📂 Article 📅 1960 🏛 Institute of Food Technologists 🌐 English ⚖ 293 KB

Effect of liquid fat on melting point an

✍ N. V. Lovegren; M. S. Gray; R. O. Feuge 📂 Article 📅 1976 🏛 Springer-Verlag 🌐 English ⚖ 551 KB

The Effect of Limonene on the Crystalliz

✍ Joydeep Ray; William MacNaughtan; Peng Siong Chong; Josélio Vieira; Bettina Wolf 📂 Article 📅 2011 🏛 Springer-Verlag 🌐 English ⚖ 689 KB

The effect of shear on the crystallizati

✍ S. Sonwai; M. R. Mackley 📂 Article 📅 2006 🏛 Springer-Verlag 🌐 English ⚖ 994 KB

Effects of minor lipids on crystallizati

✍ R. A. Tietz; R. W. Hartel 📂 Article 📅 2000 🏛 Springer-Verlag 🌐 English ⚖ 723 KB