Hardfats as crystallization modifiers of cocoa butter
Version of Record online: 22 OCT 2013
© 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
European Journal of Lipid Science and Technology
Special Issue: Novel sources of omega-3 for food and feed (Part 2/2)
Volume 115, Issue 12, pages 1462–1473, December 2013
How to Cite
Ribeiro, A. P. B., Basso, R. C., dos Santos, A. O., Andrade, G. C., Cardoso, L. P. and Kieckbusch, T. G. (2013), Hardfats as crystallization modifiers of cocoa butter. Eur. J. Lipid Sci. Technol., 115: 1462–1473. doi: 10.1002/ejlt.201300052
- Issue online: 17 DEC 2013
- Version of Record online: 22 OCT 2013
- Accepted manuscript online: 13 SEP 2013 07:56AM EST
- Manuscript Accepted: 6 SEP 2013
- Manuscript Revised: 31 AUG 2013
- Manuscript Received: 16 FEB 2013
- Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP – Proc. 2009/53006-0 and Proc. 2010/18504-7)
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