Thermal Properties and Crystal Growth of Cocoa Butter and Chocolate by Temperature History Method and Melt Crystalllization
碩士 === 國立中央大學 === 化學工程與材料工程學系 === 107 === Cocoa butter is one of the components of chocolate. It is the key factor of affecting the polymorph of chocolate. In this research, we used temperature history method (T-history method) to calculated the thermal properties of cocoa butter and chocolate and c...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | en_US |
| Published: |
2019
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| Online Access: | http://ndltd.ncl.edu.tw/handle/b977tw |