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

Supervisors: Povey, Megan J. and Rappolt, Michael and Vieira, Joselio
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: uk.bl.ethos.758334
Depositing User: Marjorie Ladd Parada
Date Deposited: 19 Nov 2018 12:06
Last Modified: 25 Mar 2021 16:45
Open Archives Initiative ID (OAI ID):

Download

Export

Statistics


You do not need to contact us to get a copy of this thesis. Please use the 'Download' link(s) above to get a copy.
You can contact us about this thesis. If you need to make a general enquiry, please see the Contact us page.