Compositional effect on crystallization of cocoa butter.
22 ref.
Guardado en:
Autor principal: | Dimick, Paul S., autor. aut 54753 |
---|---|
Formato: | Texto biblioteca |
Idioma: | d |
Publicado: |
Champaign : AOCS
|
Materias: | Cristalización., Manteca de cacao., |
Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Ejemplares similares
-
Compositional effect on crystallization of cocoa butter.
por: Dimick, Paul S., autor. aut 54753 -
Physical behavior of binary mixtures of cocoa butter and milk fats, using pulsed nuclear magnetic resonance. Isosolid and kinetic crystallization curves.
por: Adenier, H., autor. aut 42232, et al. -
Physical behavior of binary mixtures of cocoa butter and milk fats, using pulsed nuclear magnetic resonance. Isosolid and kinetic crystallization curves.
por: Adenier, H., autor. aut 42232, et al. -
The relationship between crystallization behavior, microstructure and mechanical properties in a palm oil-based shortening.
por: 2001 PIPOC International Palm Oil Congress. (Chemistry Technology) Agosto 20 - 23 : Kuala Lumpur, Malasia. 40123, et al.
Publicado: (2001) -
The relationship between crystallization behavior, microstructure and mechanical properties in a palm oil-based shortening.
por: 2001 PIPOC International Palm Oil Congress. (Chemistry Technology) Agosto 20 - 23 : Kuala Lumpur, Malasia. 40123, et al.