机译:通过添加基于芒果仁脂肪的巧克力脂肪来改善“黑巧克力”的热量和脂肪起霜稳定性
Department of Food Science and Technology, The University of Georgia|International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University;
International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University;
International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University;
Department of Food Science and Technology, The University of Georgia|International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University;
Mango kernel fat; Chocolate; Heat stability; Bloom; Plate-like growth; Crystallization;
机译:芒果仁脂肪脂肪脂肪耐热耐热三酰基甘油:通过使用芒果核脂肪的混合生产,在不同分级路径中产生的芒果核脂肪中分数和棕榈中间级分
机译:芒果仁脂肪和棕榈油精混合物在巧克力味涂层上的流变学,脂肪起霜和感官可接受性影响
机译:通过物理混合和酶活化制备芒果核脂肪脂素的硬巧克力脂肪
机译:基于CA的模型描述巧克力中的脂肪绽放
机译:坚果夹杂物对黑巧克力性能和稳定性的影响。
机译:脱脂芒果籽粉的添加对小麦粉流变特性和曲奇制作品质的影响
机译:棕榈仁蛋白的表征和脂肪迁移受到在黑巧克力中添加作为基础灌装中心的干燥椰子的影响