The effects of pressure and thermal history on the crystallisation of cocoa butter

Ladd Parada, Marjorie (2018) The effects of pressure and thermal history on the crystallisation of cocoa butter. PhD thesis, University of Leeds.

Metadata

Keywords: Cocoa butter, crystallisation, X-ray scattering, DSC, NMR, polarised microscopy, temperature, triglycerides, pressure, diffusion, polymorphism
Awarding institution: University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > Food Science (Leeds)
Depositing User: Marjorie Ladd Parada
Date Deposited: 19 Nov 2018 12:06
Last Modified: 19 Nov 2018 12:06

Download

Final eThesis - complete (pdf)


Embargoed until: 1 December 2020

Filename: LaddParada_M_FoodScienceandNutrition_PhD_2018.pdf

Licence: Creative Commons Attribution Non-commercial No Derivatives (UK)

Request a copy

Share / Export


Please use the 'Request a copy' link(s) above to request this thesis. This will be sent directly to someone who may authorise access.
You can contact us about this thesis. If you need to make a general enquiry, please see the Contact us page.