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Physical properties of tempered mixtures of cocoa butter, CBR and CBS fats
(Wiley-blackwellHobokenEUA, 2013)
Mapping of quantitative trait loci for butter content and hardness in cocoa beans (Theobroma Cacao L.)
(Plant Molecular Biology Reporter, 2019)
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)
Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I - Chemical composition, solid fat content and consistency
(INST GRASA SUS DERIVADOSSEVILLE, 2012)
A comparative study of the primary properties of six cocoa butter samples, representative of industrial blends and cocoa butter extracted from fruits cultivated in different geographical areas in Brazil is presented. The ...
Physical Chemical Properties of Shea/Cocoa Butter Blends and their Potential for Chocolate Manufacture
(Wiley, 2019-03)
Cocoa butter (CB) is the preferred fat for chocolates and confections. However, for technological and economic reasons, there have been strong efforts for partially replacing it. As shea butter (SB) has become an important ...
Evaluation of quality of butter from different provenance
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2012)
Caracterização físico-química e microbiológica de manteigas comercializadas em Francisco Beltrão – PR.
(Universidade Tecnológica Federal do ParanáFrancisco Beltrao, 2011-12)
Butter is an emulsion type water in oil, is obtained by churning the cream, being exceptionally fat dairy. Butter, in addition to fat that is concentrated by the process of banging, may have added other ingredients such ...
Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I - Chemical composition, solid fat content and consistency
(Inst Grasa Sus DerivadosSeville, 2012)