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Physical Properties of Equally Mixed Systems of 1, 3-Dioleoyl-2-stearoylglycerol/Cocoa Butter and 1, 3-Dioleoyl-2-stearoylglycerol-added Dark Chocolate

机译：同等混合系统的物理性质为1,3-二脲-2-硬脂酰基甘油/可可黄油和1,3-二脲-2-硬羊酰基甘油添加黑巧克力

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Tetsuo KOYANO; Iwao HACHIYA; Kiyotaka SATO;
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年度 1993
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1. Formation and properties of dark chocolate prepared using fat mixtures of cocoa butter and symmetric/asymmetric stearic-oleic mixed-acid triacylglycerols: Impact of molecular compound crystals [J] . Watanabe Shimpei, Yoshikawa Shinichi, Sato Kiyotaka Food Chemistry . 2021,第Mara1期

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2. Algal Butter, a Novel Cocoa Butter Equivalent: Chemical Composition, Physical Properties, and Functionality in Chocolate [J] . Ghazani Saeed M., Zou Long, Rakitsky Walter G., Journal of the American Oil Chemists' Society . 2018,第10期

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3. Physical Chemical Properties of Shea/Cocoa Butter Blends and their Potential for Chocolate Manufacture [J] . Rodriguez‐Negrette Ana Carolina, Huck‐Iriart Cristián, Herrera María Lidia Journal of the American Oil Chemists' Society . 2019,第3期

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4. A SUPERCRITICAL PROCESS TO PRODUCE COCOA BUTTER AND CHOCOLATE PARTICLES FOR THE SEEDING OF CHOCOLATE [C] . Jean-Jacques LETOURNEAU, Katja ENGLERT, Elisabeth RODIER, Italian Conference on Supercritical Fluids and Their Applications . 2004

机译：一种超临界方法，用于生产可可脂和巧克力颗粒的巧克力
5. Nanostructure and physical properties of cocoa butter crystallized under laminar shear. [D] . Maleky, Fatemeh. 2011

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6. Impact of the addition of cocoa butter equivalent on the volatile compounds profile of dark chocolate [O] . Cristiano de Silva Souza, Jane Mara Block 2018

机译：添加可可脂当量对黑巧克力挥发性成分的影响
7. Effects of Cocoa Butter and Cocoa Butter Equivalent in a Chocolate Confectionery on Human Blood Triglycerides, Glucose and Insulin [O] . Rina Yu Chin Quek, Elaine Wan Yi Peh, Christiani Jeyakumar Henry 2020

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Physical Properties of Equally Mixed Systems of 1, 3-Dioleoyl-2-stearoylglycerol/Cocoa Butter and 1, 3-Dioleoyl-2-stearoylglycerol-added Dark Chocolate

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