首页> 外文OA文献 >Blooming in Cocoa Butter Substitutes Based Compound Chocolate: Investigations on Composition, Morphology and Melting Behavior

【2h】

Blooming in Cocoa Butter Substitutes Based Compound Chocolate: Investigations on Composition, Morphology and Melting Behavior

机译：以可可脂替代品为基础的复合巧克力：对成分，形态和熔化行为的研究

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Fengyan Wang; Yuanfa Liu; Liang Shan; Qingzhe Jin; Xingguo Wang; Lingling Li;
展开▼
作者单位

展开▼
年度 2015
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Blooming in Cocoa Butter Substitutes Based Compound Chocolate: Investigations on Composition, Morphology and Melting Behavior [J] . Fengyan Wang, Yuanfa Liu, Liang Shan, Journal of the American Oil Chemists' Society . 2010,第10期

机译：在以可可脂替代品为主的复合巧克力中大量开花：组成，形态和融化行为的研究
2. Blooming in cocoa butter substitutes based compound chocolate: investigations on composition, morphology and melting behavior. [J] . Fengyan Wang Yuanfa Liu Liang Shan Qingzhe Jin Xingguo Wang Lingling Li Journal of the American Oil Chemists' Society . 2010,第10期

机译：在可可脂替代品基复合巧克力中大量开花：组成，形态和融化行为的研究。
3. REAL-TIME X-RAY POWDER DIFFRACTION INVESTIGATIONS ON COCOA BUTTER .2. THE RELATIONSHIP BETWEEN MELTING BEHAVIOR AND COMPOSITION OF BETA-COCOA BUTTER [J] . Vanmalssen K., Schenk H., Peschar R. Journal of the American Oil Chemists' Society . 1996,第10期

机译：可可脂实时X射线粉末衍射研究2。 β-可可脂融化行为与组成的关系
4. The Effect of Coconut Oil and Palm Oil as Substituted Oils to Cocoa Butter on Chocolate Bar Texture and Melting Point [C] . Rebecca Putri Limbardo, Herry Santoso, Judy Retti Witono International Seminar on Fundamental and Application of Chemical Engineering . 2017

机译：椰子油和棕榈油作为巧克力棒纹理和熔点的可可脂的替代油
5. Crystallization behavior and kinetics of blends of cocoa butter and milk fat or milk fat fractions. [D] . Metin, Serpil. 1997

机译：可可脂和乳脂或乳脂馏分的混合物的结晶行为和动力学。
6. Effects of Cocoa Butter and Cocoa Butter Equivalent in a Chocolate Confectionery on Human Blood Triglycerides Glucose and Insulin [O] . Rina Yu Chin Quek, Elaine Wan Yi Peh, Christiani Jeyakumar Henry 2020

机译：巧克力糖果中的可可脂和可可脂当量对人血甘油三酸酯葡萄糖和胰岛素的影响
7. Determinação de substitutos da manteiga de cacau em coberturas de chocolate através da análise de triacilgliceróis Determination of cocoa butter substitutes in coating chocolate.by analysis the triacylglycerol composition [O] . Valéria Paula Rodrigues MINIM, Heloísa Máscia CECCHI, Luis Antonio MINIM 1999

机译：通过三酰基甘油分析测定巧克力配料中的可可脂替代品通过分析三酰基甘油组合物测定巧克力涂层中的可可脂替代品

Blooming in Cocoa Butter Substitutes Based Compound Chocolate: Investigations on Composition, Morphology and Melting Behavior

著录项

引文网络

相似文献

相关主题

期刊订阅