Zobrazeno 1 - 2
of 2
pro vyhledávání: '"L. A. G. Goncalves"'
Autor:
Ana Paula Badan Ribeiro, L. A. G. Goncalves, T. Guenter Kieckbusch, M. I. de Almeida Goncalves, Luiz Antonio Gioielli, Renato Grimaldi, R. Claro da Silva
Publikováno v:
Grasas y Aceites, Vol 63, Iss 1, Pp 79-88 (2012)
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Grasas y Aceites; Vol. 63 No. 1 (2012); 79-88
Grasas y Aceites; Vol. 63 Núm. 1 (2012); 79-88
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Grasas y Aceites; Vol. 63 No. 1 (2012); 79-88
Grasas y Aceites; Vol. 63 Núm. 1 (2012); 79-88
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
A comparative study of the primary properties of six cocoa butter samples, representative of industrial blends and cocoa butter extracted from fruits cultivated in different geographical areas in Brazil is presented. The samples were evaluated accord
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6369500895437a5709d08af63b9c8fa8
https://doi.org/10.3989/gya.069011
https://doi.org/10.3989/gya.069011
Autor:
A. Oliveira dos Santos, L. A. G. Goncalves, Ana Paula Badan Ribeiro, T. Guenter Kieckbusch, R. Correa Basso, L. Pavie Cardoso, Luiz Antonio Gioielli
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Grasas y Aceites, Vol 63, Iss 1, Pp 89-99 (2012)
Grasas y Aceites; Vol. 63 No. 1 (2012); 89-99
Grasas y Aceites; Vol. 63 Núm. 1 (2012); 89-99
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Universidade de São Paulo (USP)
instacron:USP
Grasas y Aceites, Vol 63, Iss 1, Pp 89-99 (2012)
Grasas y Aceites; Vol. 63 No. 1 (2012); 89-99
Grasas y Aceites; Vol. 63 Núm. 1 (2012); 89-99
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
The microstructural behavior of industrial standardized cocoa butter samples and cocoa butter samples from three different Brazilian states is compared. The cocoa butters were characterized by their microstructural patterns, crystallization kinetics
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53abb88266750c05cf7c2054b2c42eee
https://doi.org/10.3989/gya.069111
https://doi.org/10.3989/gya.069111