Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I Chemical composition, solid fat content and consistency-Reference-Cited by-同舟云学术

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Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I Chemical composition, solid fat content and consistency

Published:2012-01-24 Issue:1 Volume:63 Page:79-88
ISSN:1988-4214
Container-title:Grasas y Aceites
language:
Short-container-title:Grasas y Aceites

Author:

Ribeiro A. P. B.,Claro da Silva R.,Gioielli L. A.,De Almeida Gonçalves M. I.,Grimaldi R.,Gonçalves L. A.G.,Guenter Kieckbusch T.

Publisher

Editorial CSIC

Subject

Organic Chemistry,Food Science

Reference6 articles.

1. Intelligence and experience: A neopiagetian approach

2. Mental capacity testing as a form of intellectual-development assessment.;Pascual-Leone,1989

3. A dialectical constructivist view of developmental intelligence.;Pascual-Leone,2005

4. Episodic Memory and Autonoetic Conciousness: Developmental Evidence and a Theory of Childhood Amnesia

5. Can the distinction between intentional and unintentional interference control help differentiate varieties of impulsivity?

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2. An overview: the effect of fermentation and roasting methods on cocoa quality;IOP Conference Series: Earth and Environmental Science;2023-09-01

3. Calculation of the solid fat content of vegetable fats using the Hildebrand equation;Journal of the American Oil Chemists' Society;2023-07-11

4. Physical Blending of Fractionated Bambangan Kernel Fat Stearin and Palm Oil Mid-Fraction to Formulate Cocoa Butter Equivalent;Foods;2023-04-23

5. Improvement of chocolate heat resistance with illipé butter stearin addition;International Journal of Food Science & Technology;2023-02-14

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