Hard cocoa butter replacers from mango seed fat and palm stearin

Vegetable Oils in Food Technology: Composition, Properties and Uses

Dérick Rousseau · Food Research International · 2003 · 557 citations

Food Analysis, Agricultural Economics, Food Processing +3

Egyptian mango by-product 1. Compositional quality of mango seed kernel

Ahmed Abdalla, Saeid M. Darwish, Eman Ayad et al. · Food Chemistry · 2006 · 252 citations

Food Chemistry, Food Composition, Botany +5

Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics

M.H.A. Jahurul, I.S.M. Zaidul, N.A. Nik Norulaini et al. · Journal of Food Engineering · 2012 · 194 citations

Food Chemistry, Cocoa Butter Fats, Food Analysis +4

Composition of Genuine Cocoa Butter and Cocoa Butter Equivalents

Markus Lipp, Franz Ulberth, E. Anklam et al. · Journal of Food Composition and Analysis · 2001 · 171 citations

Food Chemistry, Chemical Composition, Food Analysis +4

Lipid and hardness characteristics of cocoa butters from different geographic regions

Siree Chaiseri, Paul S. Dimick · Journal of the American Oil Chemists Society · 1989 · 127 citations

Food Chemistry, Lipid Analysis, Laboratory Solvent +12