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...

• מחבר ראשי: Salas Sotaminga, Yolanda (author)
• מחברים אחרים: Tapia, Ivan (author), Garzón, Marcelo (author)
• פורמט: article
• שפה: spa
• יצא לאור: 2011
• נושאים: Análisis de alimentos; margarina; aceite de palma; aceite de soya; Food analysis; margarine; palm oil; soybean oil
• גישה מקוונת: https://revistadigital.uce.edu.ec/index.php/QUIMICA/article/view/569