Microstructure of spreads for chocolate products (2014)
- Authors:
- Autor USP: LANNES, SUZANA CAETANO DA SILVA - FCF
- Unidade: FCF
- Assunto: CHOCOLATE
- Language: Inglês
- Imprenta:
- Publisher: Canadian Institute of Food Science and Technology (CIFST)
- Publisher place: Montreal
- Date published: 2014
- Source:
- Título: Book of Abstracts
- Conference titles: World Congress of Food Science and Technology & Expo
-
ABNT
LANNES, Suzana Caetano da Silva e AMARAL, Alline Aurea do. Microstructure of spreads for chocolate products. 2014, Anais.. Montreal: Canadian Institute of Food Science and Technology (CIFST), 2014. . Acesso em: 09 fev. 2026. -
APA
Lannes, S. C. da S., & Amaral, A. A. do. (2014). Microstructure of spreads for chocolate products. In Book of Abstracts. Montreal: Canadian Institute of Food Science and Technology (CIFST). -
NLM
Lannes SC da S, Amaral AA do. Microstructure of spreads for chocolate products. Book of Abstracts. 2014 ;[citado 2026 fev. 09 ] -
Vancouver
Lannes SC da S, Amaral AA do. Microstructure of spreads for chocolate products. Book of Abstracts. 2014 ;[citado 2026 fev. 09 ] - Marco legal da inovação é alento para o mundo da pesquisa [Entrevista]
- Rheological properties of chocolate drink from cupuassu
- Flow study of health chocolate
- Rheo-optic determination of mayonnaise suace
- Effect of oat extract addition on the rheological properties of cakes
- Chocolate com benefícios nutricionais complementares: avaliação de fluxo
- Processo e formulações de produtos alimentícios à base de cupuaçu
- Cupuassu - A new confectionery fat from Amazonia
- Improvement of nutritional and physicochemical proprieties of milk chocolates enriched with kale (Brassica olereacea var. acephala) and grape (Vitis vinífera)
- Thermal analysis of chitosan derivatives
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
