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Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics

机译：Cocoa黄油脂肪和替代食品的可能性，涉及可可品种，替代来源，提取方法，组成和特征

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M.H.A. Jahurul; I.S.M. Zaidul; N.A.N. Norulaini; F. Sahena; S. Jinap; J. Azmir; K.M. Sharif; A.K. Mohd Omar;
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年度 2013
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1. Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics [J] . M.H.A. Jahurul, I.S.M. Zaidul, NAN. Norulaini, Journal of food engineering . 2013,第4期

机译：可可脂脂肪以及与可可品种，替代来源，提取方法，组成和特性有关的食品中替代品的可能性
2. Chemical and physical characteristics of cocoa butter substitutes, milk fat and Malaysian cocoa butter blends [J] . Sabariah S, Ali ARM, Chong CL Journal of the American Oil Chemists' Society . 1998,第8期

机译：可可脂替代品，牛奶脂肪和马来西亚可可脂混合物的化学和物理特性
3. Influence of roasting conditions on fatty acid composition and oxidative changes of cocoa butter extracted from cocoa bean of Forastero variety cultivated in Togo [J] . Dorota Zyzelewicz, Grazyna Budryn, Wieslawa Krysiak, Food research international . 2014,第ptaC期

机译：焙烧条件对多哥种植的Forastero品种可可豆脂肪酸组成和可可脂氧化变化的影响
4. Thermal Analysis of Cocoa Butter and Cocoa Butter Alternatives Crystallisation Using DSC Method [C] . Katalin Kerti Control applications in post-harvest and processing technology 1998(CAPPT'98) . 1998

机译：DSC方法对可可脂和可可脂替代品结晶的热分析
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. Detection of Lard in Cocoa Butter—Its Fatty Acid Composition Triacylglycerol Profiles and Thermal Characteristics [O] . Marliana Azir, Sahar Abbasiliasi, Tengku Azmi Tengku Ibrahim, 2017

机译：可可脂中猪油的检测-其脂肪酸组成三酰基甘油谱和热特性
7. Physicochemical Properties of Enzymatically Produced Palm-Oil-Based Cocoa Butter Substitute (CBS) With Cocoa Butter Mixture [O] . Nirupam Biswas, Yuen Lin Cheow, Chin Ping Tan, 2018

机译：用可可脂混合物酶促产生的棕榈油基可可脂替代品（CBS）的物理化学性质

Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics

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