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Influence of enzymatically produced sunflower oil based cocoa butter equivalents on the phase behavior of cocoa butter and quality of dark chocolate

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Dark chocolate, Melting behavior, Cocoa butter equivalent, Iso-solid diagram, PALM OIL, FATS, TRIACYLGLYCEROLS, CRYSTALLIZATION, OPTIMIZATION, BLENDS, OLEIN

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Citation

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

Chicago
Kadivar, Sheida, Nathalie De Clercq, Mansura Mokbul, and Koen Dewettinck. 2016. “Influence of Enzymatically Produced Sunflower Oil Based Cocoa Butter Equivalents on the Phase Behavior of Cocoa Butter and Quality of Dark Chocolate.” Lwt-food Science and Technology 66: 48–55.
APA
Kadivar, S., De Clercq, N., Mokbul, M., & Dewettinck, K. (2016). Influence of enzymatically produced sunflower oil based cocoa butter equivalents on the phase behavior of cocoa butter and quality of dark chocolate. LWT-FOOD SCIENCE AND TECHNOLOGY, 66, 48–55.
Vancouver
1.
Kadivar S, De Clercq N, Mokbul M, Dewettinck K. Influence of enzymatically produced sunflower oil based cocoa butter equivalents on the phase behavior of cocoa butter and quality of dark chocolate. LWT-FOOD SCIENCE AND TECHNOLOGY. 2016;66:48–55.
MLA
Kadivar, Sheida, Nathalie De Clercq, Mansura Mokbul, et al. “Influence of Enzymatically Produced Sunflower Oil Based Cocoa Butter Equivalents on the Phase Behavior of Cocoa Butter and Quality of Dark Chocolate.” LWT-FOOD SCIENCE AND TECHNOLOGY 66 (2016): 48–55. Print.
@article{6978939,
  author       = {Kadivar, Sheida and De Clercq, Nathalie and Mokbul, Mansura and Dewettinck, Koen},
  issn         = {0023-6438},
  journal      = {LWT-FOOD SCIENCE AND TECHNOLOGY},
  language     = {eng},
  pages        = {48--55},
  title        = {Influence of enzymatically produced sunflower oil based cocoa butter equivalents on the phase behavior of cocoa butter and quality of dark chocolate},
  url          = {http://dx.doi.org/10.1016/j.lwt.2015.10.006},
  volume       = {66},
  year         = {2016},
}

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