Comparative study of the influence of emulsifiers sorbitan esters and sucrose este...
Formulation of cocoa butter and cupuassu fat with reduced content of saturated by ...
Evaluation of the crystallization and polymorphism of cocoa butter through the add...
Production of structured fats between olein palm e and fully hydrogenated palm oil...
Application of structured lipids for obtaining a spread as a probiotic and prebiot...
Modification, control and stabilization of the crystallization and polymorphic beh...
Improvement of probiotic margarine sensory features and evaluation of the product ...