Quantification of cocoa butter equivalents in mixtures with cocoa butter by chromatographic methods and multivariate data evolution
The performance of four chromatographic methods in combination with multivariate statistical data analysis was compared for the determination of cocoa butter equivalents in mixtures with cocoa butter. The sample set analyzed consisted of 42 different CBs, including specific crops and 21 commercially available CBEs, including several types of illipe containing fats.
Bibliographic Reference: Article: European Food Research and Technology (1999)
Record Number: 199911705 / Last updated on: 1999-12-24
Original language: en
Available languages: en