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  Effect of different derivatives of paraffin waxes on crystallization of eutectic mixture of cocoa butter-coconut oil

Joshi, B. L., Graf, R., Gindra, S., & Vilgis, T. A. (2021). Effect of different derivatives of paraffin waxes on crystallization of eutectic mixture of cocoa butter-coconut oil. Current Research in Food Science, 4, 784-799. doi:10.1016/j.crfs.2021.10.010.

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Item Permalink: https://hdl.handle.net/21.11116/0000-0009-7C50-2 Version Permalink: https://hdl.handle.net/21.11116/0000-0009-7C51-1
Genre: Journal Article

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1-s2.0-S2665927121000885-main.pdf (Publisher version), 15MB
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2021
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https://creativecommons.org/licenses/by-nc-nd/4.0/

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 Creators:
Joshi, Bhagyashri L.1, Author           
Graf, Robert2, Author           
Gindra, Sarah1, Author           
Vilgis, Thomas A.1, Author           
Affiliations:
1Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society, ou_1800287              
2Dept. Blom: Molecular Electronics, MPI for Polymer Research, Max Planck Society, ou_1800284              

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Language(s): eng - English
 Dates: 2021-11-02
 Publication Status: Published online
 Pages: -
 Publishing info: -
 Table of Contents: -
 Rev. Type: -
 Identifiers: DOI: 10.1016/j.crfs.2021.10.010
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Title: Current Research in Food Science
Source Genre: Journal
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Publ. Info: Elsevier
Pages: - Volume / Issue: 4 Sequence Number: - Start / End Page: 784 - 799 Identifier: ISSN: 2665-9271
CoNE: https://pure.mpg.de/cone/journals/resource/2665-9271