Effect of cocoa butter equivalent on cocoa butter crystallization behavior and on dark chocolate
por: da Silva, Thais Lomonaco Teodoro, et al.
Publicado em: (2019)
Physicochemical characterization of shortenings recommended for application in cookie filling
Shortening is the commercial name given to a continuous-phase fat used in fried foods, baked goods, fillings, and other. This study aimed to evaluate commercial shortenings for cookie filling, assessing how these samples are composed in face of the new nutritional changes in the area and attempting...
| Principais autores: | da Silva, Thais Lomonaco Teodoro, Fernandes, Gabriel Deschamps, Cardoso, Lisandro Pavie, Arellano, Daniel Barrera |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2019
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/8899 |
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