DETERMINATION OF FAT CONTENTS WITH SUPERCRITICAL CO2 EXTRACTION IN TWO COMMERCIAL POWDER CHOCOLATE PRODUCTS: COMPARISON WITH NP-1719
Author:
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2009.00543.x/fullpdf
Reference16 articles.
1. The effects of particle size, fermentation androasting of cocoa nibs on supercritical fluid extraction of cocoa butter;ASEP;J. Food Eng.,2008
2. Preparation of milk at methyl esters by alcoholysis in an essentially nonalcoholic solution;CHRISTOPHERSON;J. Dairy Sci.,1969
3. Supercritical CO2 extraction for total fat analysis of food products;DIONISI;J. Food Sci.,1999
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2. On the Solubility of Three Disperse Anthraquinone Dyes in Supercritical Carbon Dioxide: New Experimental Data and Correlation;Industrial & Engineering Chemistry Research;2011-03-18
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