
abbr. 烏桕類可可脂(Chinese Tallow Cocoa Butter Equivalent)
But CTCBE was very easy to be oxidized.
但烏桕類可可脂極易氧化酸敗。
It was further indicated that the apparent volume of CTCBE was decided by the crystallization temperature.
進一步表明CTCBE在自然緩冷固化的表觀體積根本上由其結晶溫度決定。
The influences of lecithin on the tempering process and anti-blooming property of CTCBE chocolate and CB chocolate were stu***d.
探索磷脂對CTCBE及CB兩種巧克力調溫工藝及抗霜性的影響。
Crystallization behavior of cocoa butter (CB) and Chinese tallow cocoa butter equivalent (CTCBE) are stu***d using powder X-ray diffraction (XRD) and differential scanning calorimetry (DSC).
為了解這一現象與CTCBE結晶行為的關系,拟用X粉末衍射和差示掃描量熱法對烏桕類可可脂和天然可可脂在不同條件下的結晶行為進行了研究。
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