טוען...
Crystallinity properties and crystallization behavior of chocolate fat blends
Cocoa butter (CB) provides unique crystallization characteristics to chocolates and confectionary products; hence, it is an important value-add product. However, other alternative fats that minimally affect the crystallization behaviour of chocolates and confectionary products are now being increasi...
שמור ב:
| הוצא לאור ב: | J Food Sci Technol |
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| Main Authors: | , , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Springer India
2017
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5495725/ https://ncbi.nlm.nih.gov/pubmed/28720955 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2634-4 |
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