The effects of pressure and thermal history on the crystallisation of cocoa butter

Bibliographic Details
Main Author: Ladd Parada, Marjorie
Other Authors: Povey, Megan J. ; Rappolt, Michael ; Vieira, Joselio
Published: University of Leeds 2018
Online Access:https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.758334
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spelling ndltd-bl.uk-oai-ethos.bl.uk-7583342019-02-05T03:37:37ZThe effects of pressure and thermal history on the crystallisation of cocoa butterLadd Parada, MarjoriePovey, Megan J. ; Rappolt, Michael ; Vieira, Joselio2018University of Leedshttps://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.758334http://etheses.whiterose.ac.uk/22114/Electronic Thesis or Dissertation
collection NDLTD
sources NDLTD
author2 Povey, Megan J. ; Rappolt, Michael ; Vieira, Joselio
author_facet Povey, Megan J. ; Rappolt, Michael ; Vieira, Joselio
Ladd Parada, Marjorie
author Ladd Parada, Marjorie
spellingShingle Ladd Parada, Marjorie
The effects of pressure and thermal history on the crystallisation of cocoa butter
author_sort Ladd Parada, Marjorie
title The effects of pressure and thermal history on the crystallisation of cocoa butter
title_short The effects of pressure and thermal history on the crystallisation of cocoa butter
title_full The effects of pressure and thermal history on the crystallisation of cocoa butter
title_fullStr The effects of pressure and thermal history on the crystallisation of cocoa butter
title_full_unstemmed The effects of pressure and thermal history on the crystallisation of cocoa butter
title_sort effects of pressure and thermal history on the crystallisation of cocoa butter
publisher University of Leeds
publishDate 2018
url https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.758334
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