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Optimum Blend of Chitosan and Poly-(ε-caprolactone) for Fabrication of Films for Food Packaging Applications.
- Published in:
- Food & Bioprocess Technology, 2011, v. 4, n. 7, p. 1179, doi. 10.1007/s11947-009-0203-1
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- Article
Improving Plasticity of Milk Fat for Use in Baking by Fractionation.
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- Journal of the American Oil Chemists' Society (JAOCS), 2010, v. 87, n. 5, p. 493, doi. 10.1007/s11746-009-1520-2
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- Article
Effect of processing variables on quality of milk burfi prepared with and without sugar.
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- Journal of Food Science & Technology, 2010, v. 47, n. 1, p. 114, doi. 10.1007/s13197-010-0005-5
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- Article
Application of kokum ( Garcinia indica) fat as cocoa butter improver in chocolate.
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- Journal of the Science of Food & Agriculture, 2005, v. 85, n. 1, p. 135, doi. 10.1002/jsfa.1967
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- Article
Preparation of plastic fats with zero trans FA from palm oil.
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- Journal of the American Oil Chemists' Society (JAOCS), 2003, v. 80, n. 11, p. 1107, doi. 10.1007/s11746-003-0827-5
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- Article
Physical and sensory properties of milk chocolate formulated with anhydrous milk fat fractions.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1068, doi. 10.1111/j.1365-2621.1996.tb10934.x
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- Article
Cocoa butter substitutes from sal ( Shorea robusta) fat.
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- International Journal of Food Science & Technology, 1990, v. 25, n. 6, p. 711, doi. 10.1111/j.1365-2621.1990.tb01133.x
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- Article