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Serveur d'exploration sur le chocolat - Curation (Accueil)

Index « Auteurs » - entrée « Paul S. Dimick »
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Paul R. Smith < Paul S. Dimick < Paul Tomboulian  Facettes :

List of bibliographic references

Number of relevant bibliographic references: 7.
Ident.Authors (with country if any)Title
000380 (1995) Dynamic crystallization of cocoa butter. II. Morphological, thermal, and chemical characteristics during crystal growth
000393 (1995) Dynamic crystallization of cocoa butter. I. characterization of simple lipids in rapid- and slow-nucleating cocoa butters and their seed crystals
000E02 (1990) Phospholipid composition of lipid seed crystal isolates from ivory coast cocoa butter
001C71 (1989) Lipid composition of high-melting seed crystals formed during cocoa butter solidification
001D06 (1989) Isolation and thermal characterization of high-melting seed crystals formed during cocoa butter solidification
001D21 (1987) Thermal and compositional properties of cocoa butter during static crystallization
001D91 (1989) Lipid and hardness characteristics of cocoa butters from different geographic regions

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