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Effect of cocoa butter equivalent on cocoa butter crystallization behavior and on dark chocolate
(Universidade Tecnológica Federal do Paraná (UTFPR), 2019)
Acceleration Of Polymorphic Transition Of Cocoa Butter And Cocoa Butter Equivalent By Addition Of D-limonene
(Wiley-BlackwellHoboken, 2016)
Acceleration Of Polymorphic Transition Of Cocoa Butter And Cocoa Butter Equivalent By Addition Of D-limonene
(WILEY-BLACKWELLHOBOKEN, 2016)
Methodology for the determination of cocoa butter replacements in chocolate by triacylglycerol GC analysis
(Wiley-v C H Verlag GmbhBerlinAlemanha, 1999)
Perfil sensorial de ovos de PáscoaDescriptive analysis of easter eggs
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2000)
Fatty acid and triacylglycerol composition and thermal behaviour of fats from seeds of Brazilian Amazonian Theobroma species
(John Wiley & Sons LtdW SussexInglaterra, 2002)