Preparing the cocoa butter replacer by fractional crystallization of hydrogenated rapeseed oil
- Author
- PAWŁOWICZ, R1 ; DROZDOWSKI, B1 ; HAZUKA, Z1
[1] Department of Fat Chemistry and Technology, Technical University of Gdánsk, Gdańsk, Poland - Source
Polish journal of food and nutrition sciences. 1996, Vol 5, Num 3, pp 37-48 ; ref : 15 ref
- ISSN
- 1230-0322
- Scientific domain
- Food science technology; Nutrition, obesity, metabolic disorders
- Publisher
- Institute of Animal Reproduction, Olsztyn
/
Polish Academy of Sciences, Olsztyn
- Publication country
- Poland
- Document type
- Article
- Language
- English
- Keyword (fr)
- Cristallisation fractionnée Huile colza Procédé fabrication Succédané beurre cacao
- Keyword (en)
- Fractional crystallization Rapeseed oil Manufacturing process Cocoa butter substitute
- Keyword (es)
- Cristalización fraccionada Aceite colza Procedimiento fabricación Substituto manteca cacao
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3226300
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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