Crystallization study on the lipid-based system: cocoa butter-tristearin/cocoa 
butter-coconut oil and fat/oil-hydrocarbons blends: thermal mixing behavior, 
crystallization kinetics, and rheology

Joshi, Bhagyashri Laxmikant

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Crystallization study on the lipid-based system: cocoa butter-tristearin/cocoa butter-coconut oil and fat/oil-hydrocarbons blends: thermal mixing behavior, crystallization kinetics, and rheology

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Joshi, Bhagyashri Laxmikant
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

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Joshi, B. L. (2021). Crystallization study on the lipid-based system: cocoa butter-tristearin/cocoa butter-coconut oil and fat/oil-hydrocarbons blends: thermal mixing behavior, crystallization kinetics, and rheology. PhD Thesis, Johannes Gutenberg-Universität, Mainz.

Cite as: https://hdl.handle.net/21.11116/0000-0009-19FC-0

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