Fat, moisture, and ethanol migration through chocolates and confectionary coatings.
about
Fluorescence recovery after photobleaching in material and life sciences: putting theory into practice.Edible moisture barriers: how to assess of their potential and limits in food products shelf-life extension?The role of nonfat ingredients on confectionery fat crystallization.Oil diffusivity through fat crystal networks.Relationships between molecular structure and kinetic and thermodynamic controls in lipid systems. Part I: propensity for oil loss of saturated triacylglycerols.Effect of cocoa butter structure on oil migration.Effects of microcrystalline cellulose on functional properties of hydroxy propyl methyl cellulose microcomposite films.Micro-viscosity of liquid oil confined in colloidal fat crystal networks.
P2860
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P2860
Fat, moisture, and ethanol migration through chocolates and confectionary coatings.
description
2002 nî lūn-bûn
@nan
2002 թուականի Յունուարին հրատարակուած գիտական յօդուած
@hyw
2002 թվականի հունվարին հրատարակված գիտական հոդված
@hy
2002年の論文
@ja
2002年論文
@yue
2002年論文
@zh-hant
2002年論文
@zh-hk
2002年論文
@zh-mo
2002年論文
@zh-tw
2002年论文
@wuu
name
Fat, moisture, and ethanol migration through chocolates and confectionary coatings.
@ast
Fat, moisture, and ethanol migration through chocolates and confectionary coatings.
@en
type
label
Fat, moisture, and ethanol migration through chocolates and confectionary coatings.
@ast
Fat, moisture, and ethanol migration through chocolates and confectionary coatings.
@en
prefLabel
Fat, moisture, and ethanol migration through chocolates and confectionary coatings.
@ast
Fat, moisture, and ethanol migration through chocolates and confectionary coatings.
@en
P2093
P356
P1476
Fat, moisture, and ethanol migration through chocolates and confectionary coatings.
@en
P2093
G R Ziegler
R C Anantheswaran
P304
P356
10.1080/20024091054265
P577
2002-01-01T00:00:00Z