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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.

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LaddParada_M_FoodScienceandNutrition_PhD_2018.pdf - Final eThesis - complete (pdf)
Restricted until 1 December 2020.

Item Type: Thesis (PhD)
Keywords: Cocoa butter, crystallisation, X-ray scattering, DSC, NMR, polarised microscopy, temperature, triglycerides, pressure, diffusion, polymorphism
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
URI: http://etheses.whiterose.ac.uk/id/eprint/22114

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