THE POSSIBILITIES FOR USING HYDROGENATED, FRACTIONATED OR INTERESTERIFIED MILK FAT IN CHOCOLATE
- Author
- TIMMS RE; PAREKH JV
C.S.I.R.O., DIVISION FOOD RES./HIGHETT 3190 VICTORIA/AUS - Source
- SCI. TECHNOL. ALIMENT.; CHE; DA. 1980; VOL. 13; NO 4; PP. 177-181; BIBL. 14 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- CHOCOLAT MATIERE PREMIERE LAIT MATIERE GRASSE APTITUDE TECHNOLOGIQUE UTILISATION TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- CHOCOLATE RAW MATERIALS MILK FAT KEEPING QUALITY USE FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL8110035707
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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