Advanced search

A differential scanning calorimetry method to determine the isothermal crystallization kinetics of cocoa butter

(2003) THERMOCHIMICA ACTA. 400(1-2). p.131-142
Author
Organization

Citation

Please use this url to cite or link to this publication:

Chicago
Foubert, Imogen, Peter Vanrolleghem, and Koen Dewettinck. 2003. “A Differential Scanning Calorimetry Method to Determine the Isothermal Crystallization Kinetics of Cocoa Butter.” Thermochimica Acta 400 (1-2): 131–142.
APA
Foubert, I., Vanrolleghem, P., & Dewettinck, K. (2003). A differential scanning calorimetry method to determine the isothermal crystallization kinetics of cocoa butter. THERMOCHIMICA ACTA, 400(1-2), 131–142.
Vancouver
1.
Foubert I, Vanrolleghem P, Dewettinck K. A differential scanning calorimetry method to determine the isothermal crystallization kinetics of cocoa butter. THERMOCHIMICA ACTA. Elsevier Science; 2003;400(1-2):131–42.
MLA
Foubert, Imogen, Peter Vanrolleghem, and Koen Dewettinck. “A Differential Scanning Calorimetry Method to Determine the Isothermal Crystallization Kinetics of Cocoa Butter.” THERMOCHIMICA ACTA 400.1-2 (2003): 131–142. Print.
@article{288985,
  author       = {Foubert, Imogen and Vanrolleghem, Peter and Dewettinck, Koen},
  issn         = {0040-6031},
  journal      = {THERMOCHIMICA ACTA},
  language     = {eng},
  number       = {1-2},
  pages        = {131--142},
  publisher    = {Elsevier Science},
  title        = {A differential scanning calorimetry method to determine the isothermal crystallization kinetics of cocoa butter},
  volume       = {400},
  year         = {2003},
}

Web of Science
Times cited: