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Mapping of quantitative trait loci for butter content and hardness in cocoa beans (Theobroma Cacao L.)
(Plant Molecular Biology Reporter, 2019)
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 ...
Effect of cocoa butter equivalent on cocoa butter crystallization behavior and on dark chocolate
(Universidade Tecnológica Federal do Paraná (UTFPR), 2019)
Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I - Chemical composition, solid fat content and consistency
(Inst Grasa Sus DerivadosSeville, 2012)
Hard Fats As Additives In Palm Oil And Its Relationships To Crystallization Process And Polymorphism
(ELSEVIER SCIENCE BVAMSTERDAM, 2015)
Hard Fats Improve Technological Properties Of Palm Oil For Applications In Fat-based Products
(ELSEVIER SCIENCE BVAMSTERDAM, 2015)
Effect of the addition of hardfats on the physical properties of cocoa butter
(Wiley-blackwellHobokenEUA, 2013)
Perfil sensorial de ovos de PáscoaDescriptive analysis of easter eggs
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2000)
Aplicação da técnica de calorimetria exploratória diferencial em amostras de chocolate para determinar ponto de fusão e cristalização
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2017-11-28)
Thermal processing is one of the main operations in the food industry, so it is very important to know the effects of heat on the various constituents present in food in order to minimize the inherent quality loss of the ...