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Více informací o knize Cocoa Butter and Related Compounds

• Parametry knihy
• Anotace
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Anotace knihy

This book covers the progress of the last 10 years of studies on cocoa butter. Descriptions of several aspects, including physical characteristics such as rheology, hardness, melt profiles, etc., studied by new and advanced techniques are included. Similarly, the polymorphism of cocoa butter is reconsidered in light of studies done by synchrotron DSC, FTIR, and SAXS techniques. These data are complemented by new understandings on the cause of the crystallization and transitions of the polymorphs. Other aspects such as the effect of minor components, emulsifiers, and other fats are discussed in great detail in this book.

Parametry knihy

Zařazení knihy Knihy v angličtině Mathematics & science Chemistry Analytical chemistry

• Plný název: Cocoa Butter and Related Compounds
• Jazyk: Angličtina
• Vazba: Pevná
• Počet stran: 540
• EAN: 9780983079125
• ID: 09928348
• Nakladatelství: AOCS
• Hmotnost: 1020 g
• Rozměry: 229 × 152 mm
• Datum vydání: 23. October 2015

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