Formulation of cocoa butter and cupuassu fat with reduced content of saturated by ...
Comparative study of the influence of emulsifiers sorbitan esters and sucrose este...
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...
Modification, control and stabilization of the crystallization and polymorphic beh...
Application of structured lipids for obtaining a spread as a probiotic and prebiot...
Improvement of probiotic margarine sensory features and evaluation of the product ...