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...
Na minha lista:
| Autor principal: | |
|---|---|
| Outros Autores: | , |
| Formato: | article |
| Idioma: | spa |
| Publicado em: |
2011
|
| Assuntos: | |
| Acesso em linha: | https://revistadigital.uce.edu.ec/index.php/QUIMICA/article/view/569 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|
Adicionar Tag Seja o primeiro a partilhar um comentário!