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The effect of limonene on the crystallization of cocoa butter
Joydeep Ray
, William MacNaughtan
, Peng Siong Chong
, Josélio Vieira
,
Bettina Wolf
*
*
Corresponding author for this work
Engineering and Physical Sciences
Research output
:
Contribution to journal
›
Article
›
peer-review
20
Citations (Scopus)
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Keyphrases
Crystallization
100%
Limonene
100%
Cocoa Butter
100%
Chocolate
75%
Polymorphic Form
50%
Storage Time
50%
Differential Scanning Calorimetry
25%
Microstructure
25%
X Ray Diffraction
25%
Viscosity
25%
Poor Quality
25%
Crystallite Size
25%
Reduction Strategies
25%
Polarized Light Microscopy
25%
Reduced Fat
25%
Fat Reduction
25%
Sensory Properties
25%
Formulated Products
25%
Fat Reduced
25%
Molten Chocolate
25%
Confectionery Industry
25%
Low Melt Viscosity
25%
Food Science
Confectionery Industry
33%