Presentation Information
[OP14]Direct observation for crystallization process and microstructure of cocoa butter by using a transmission electron microscope (TEM)
*Satoru Ueno1, Rito Nakamura1, Haruhiko Koizumi1, Tomoya Yamazaki2, Yuuki Kimura2 (1. Hiroshima University, 2. Hokkaido University)
Keywords:
cocoa butter,crystallization process,Transmission Electron Microscope (TEM)
Comment
To browse or post comments, you must log in.Log in