Characterization of Different Types of Crystallization from Cocoa Butter by Using Terahertz Spectroscopy
Three different cocoa butter polymorphs have been determined by X-ray diffraction (XRD) and terahertz spectroscopy in the range of 0–11 THz. Specific procedures to produce different types of crystallization were detailed. The results from XRD analysis showed that the three polymorphic forms of cocoa...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-12-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/14/1/35 |