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Physicochemical evaluation of different brands of butter with salt marketed in the city of Botucatu - Sao Paulo
(Univ Federal Ceara, Centro Ciencias Agrarias, 2020-07-01)
Butter is a fatty lactic product produced from the kneading and churning of the cream of pasteurized milk. Therefore, this study aimed to evaluate the physicochemical quality of several brands of butter with salt marketed ...
Physical properties of tempered mixtures of cocoa butter, CBR and CBS fats
(Wiley-blackwellHobokenEUA, 2013)
Effect of cocoa butter equivalent on cocoa butter crystallization behavior and on dark chocolate
(Universidade Tecnológica Federal do Paraná (UTFPR), 2019)
Addition Of Olein From Milk Fat Positively Affects The Firmness Of Butter
(Elsevier Science BVAmsterdam, 2016)
Addition Of Olein From Milk Fat Positively Affects The Firmness Of Butter
(ELSEVIER SCIENCE BVAMSTERDAM, 2016)
Mapping of quantitative trait loci for butter content and hardness in cocoa beans (Theobroma Cacao L.)
(Plant Molecular Biology Reporter, 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)
Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter
(Institute of Food Research and the Hannah Research Institute, 2014)