Agriculture & Biology
cocoa butter
77%
milk fat
53%
physical properties
44%
texture
44%
triacylglycerols
43%
long chain triacylglycerols
32%
melting
22%
crystallization
21%
medium chain triacylglycerols
15%
solid phase extraction
14%
heat
12%
unsaturated fatty acids
10%
temperature
8%
lipids
5%
Engineering & Materials Science
Cocoa
90%
Triglycerides
80%
Physical properties
49%
Textures
36%
Crystallization
19%
Melting
17%
Unsaturated fatty acids
15%
Oils and fats
10%
Hot Temperature
8%
Temperature
7%
Chemical Compounds
Cocoa Butter
84%
Triglyceride
58%
Crystalline Texture
44%
Melting
15%
Softener
13%
Co Crystallization
11%
Unsaturated Fatty Acid
10%
Fat
9%
Crystallization
6%
Medicine & Life Sciences
cocoa butter
100%
Triglycerides
44%
Crystallization
22%
Freezing
18%
Hot Temperature
14%
Temperature
13%
Solid Phase Extraction
13%
Unsaturated Fatty Acids
9%
Fats
6%