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Crystalisation and polymorphism of cocoa butter fat : in situ studies using synchrotron radiation.
Crystalisation and polymorphism of cocoa butter fat : in situ studies using synchrotron radiation.
1996
R N M R van Gelder
N. Hodgson
K. J. Roberts
Alessandra Rossi
M A Wells
M. C. Polgreen
I. H. Smith
Keywords:
Radiochemistry
Synchrotron radiation
Food science
Butterfat
Materials science
In situ
Chemistry
Polymorphism (computer science)
Correction
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