Crystal structures of 1,3-distearoyl-2-oleoylglycerol and cocoa butter in the ß(V) phase reveal the driving force behind the occurence of fat bloom on chocolate

Authors
Publication date 2004
Journal The journal of Physical Chemistry. B
Volume | Issue number 108 | 40
Pages (from-to) 15450-15453
Organisations
  • Faculty of Science (FNWI) - Van 't Hoff Institute for Molecular Sciences (HIMS)
Document type Article
Published at https://doi.org/10.1021/jp046723c
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