Crystallization and Plasticity of Industrial Margarine for Bakery

The margarine is a raw material used in the preparation of bread; a product consumed daily by around 13 million of people in Ecuador. Considering that the bread’s quality depends on margarine, and this characteristic is a consequence of the presence of ß’-crystals, which give the margarine an homoge...

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Autor Principal: Salas Sotaminga, Yolanda (author)
Outros autores: Tapia, Ivan (author), Garzón, Marcelo (author)
Formato: article
Idioma:spa
Publicado: 2011
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Acceso en liña:https://revistadigital.uce.edu.ec/index.php/QUIMICA/article/view/569
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