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of 19
pro vyhledávání: '"664.5"'
Publikováno v:
Technology audit and production reserves; Том 6, № 3(56) (2020): Chemical engineering; 41-46
Technology audit and production reserves; Том 6, № 3(56) (2020): Хімічна інженерія; 41-46
Technology audit and production reserves; Том 6, № 3(56) (2020): Химическая инженерия; 41-46
Technology audit and production reserves; Том 6, № 3(56) (2020): Хімічна інженерія; 41-46
Technology audit and production reserves; Том 6, № 3(56) (2020): Химическая инженерия; 41-46
Объектом исследования является производствоновой вкусовой приправы повышенной пищевой ценностина основе пророщенной зеленой гречки
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scientific_p::faab3fb61e61ec3f4d970ec3a42124ef
http://journals.uran.ua/tarp/article/view/220051
http://journals.uran.ua/tarp/article/view/220051
Autor:
Afoakwa, Ohene Emmanuel
Rheological, texture and melting properties of dark chocolates were studied varying particle size distribution (PSD) [D₉₀ (90% finer than this size) of 18, 25, 35 and 50 µm], fat (25, 30 and 35%) and lecithin (0.3 and 0.5%) contents. Fat pre-cry
Externí odkaz:
http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.501817
Autor:
Do, Tram-Anh
The objective of this study was to investigate how to decrease the viscosity of reduced fat chocolate. This was with the aim of improving the industrial feasibility and the sensory properties of reduced fat chocolate.
Externí odkaz:
http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.493335
Chemical composition and flavour development of cocoa products by thermal and enzymatic technologies
Autor:
Miralles-Garcia, J.
A novel technology to process traditional chocolate-making ingredients has been investigated with the main objective to promote the generation of key chocolate odorant volatiles as a part of the commercial interest of the industrial partner to create
Externí odkaz:
http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.490161
Autor:
Baichoo, Nameeta
The aim of the project was to understand the science behind rapid cooling of chocolate used in the Frozen Cone® process. Differential scanning calorimetry was used to study the effect of slow and rapid cooling on tempered chocolate. On rapid cooling
Externí odkaz:
http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.503907