Show
Sort by
-
Crystallization and polymorphic behavior of enzymatically produced sunflower oil based cocoa butter equivalents
-
Functionality of cocoa butter equivalents in chocolate products
-
Controlling the stability of chocolates through the incorporation of soft and hard StOSt-rich fats
-
Influence of Brazilian geographic region and organic agriculture on the composition and crystallization properties of cocoa butter
-
Influence of cocoa butter diacylglycerols on migration induced fat bloom in filled chocolates
-
Influence of cocoa butter refining on the quality of milk chocolate