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Comparative Study of Chemical and Technological Properties of Brazilian Cocoa Butter and Industrial Blends: Triacylglycerol Composition and Microstructure

机译：巴西可可黄油和工业共混物化学和技术特性的比较研究：三酰基甘油组合物和微观结构

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《International congress on engineering and food》|2011年||共2页
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Ana Paula Badan Ribeiro; Roberta Claro da Silva; Renato Grimaldi; Lireny Aparecida Guaraldo Gon?alves; Luiz Antonio Gioielli; Theo Guenter Kieckbusch;
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中图分类食品工程学、食品工艺学;
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1. Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I;;Chemical composition, solid fat content and consistency [J] . A.P.B. Ribeiro, R. Claro da Silva, L.A. Gioielli Grasas y Aceites: International Journal of Fats and Oils . 2012,第1期

机译：巴西可可脂和工业混合物的理化性质。第一部分;化学成分，固体脂肪含量和稠度
2. Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I Chemical composition, solid fat content and consistency [J] . A. P. B. Ribeiro, R. Claro da Silva, L. A. Gioielli, Grasas y aceites . 2012,第1期

机译：巴西可可脂和工业混合物的理化性质。第一部分化学成分，固体脂肪含量和稠度
3. Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part II-Microstructure, polymorphic behavior and crystallization characteristics [J] . A.P.B. Ribeiro, R. Correa Basso, L.A.G. Gonealves Grasas y Aceites: International Journal of Fats and Oils . 2012,第1期

机译：巴西可可脂和工业混合物的理化性质。第二部分微结构，多晶型行为和结晶特性
4. Comparative Study of Chemical and Technological Properties of Brazilian Cocoa Butter and Industrial Blends: Triacylglycerol Composition and Microstructure [C] . Ana Paula Badan Ribeiro, Roberta Claro da Silva, Renato Grimaldi, International congress on engineering and food . 2011

机译：巴西可可黄油和工业共混物化学和技术特性的比较研究：三酰基甘油组合物和微观结构
5. Crystallization behavior and kinetics of blends of cocoa butter and milk fat or milk fat fractions. [D] . Metin, Serpil. 1997

机译：可可脂和乳脂或乳脂馏分的混合物的结晶行为和动力学。
6. Evaluation model for cocoa butter equivalents based on fatty acid compositions and triacylglycerol patterns [O] . Cai-Hua Jia, Jung-Ah Shin, Ki-Teak Lee 2019

机译：基于脂肪酸组成和三酰基甘油模式的可可脂当量评估模型
7. Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part II - Microstructure, polymorphic behavior and crystallization characteristics [O] . Ribeiro, A. P. B., Correa Basso, R., Goncalves, L. A. G., 2012

机译：巴西可可脂和工业混合物的理化性质。第二部分-微观结构，多态行为和结晶特性

Comparative Study of Chemical and Technological Properties of Brazilian Cocoa Butter and Industrial Blends: Triacylglycerol Composition and Microstructure

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