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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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)
Identification Number/EthosID (e.g. uk.bl.ethos.123456): uk.bl.ethos.758334
Depositing User: Marjorie Ladd Parada
Date Deposited: 19 Nov 2018 12:06
Last Modified: 25 Mar 2021 16:45

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